- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2010
Ingredients
Filling:
Sauce:
Method
In bowl, whisk together eggs, milk, 1 tbsp (15 mL) of the butter and salt; whisk in flour. Strain through fine sieve into clean bowl; let stand for 15 minutes.Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate.
Filling: In food processor, pulse together cottage cheese, sour cream, sugar, lemon rind and lemon juice until smooth. Spread about 2 tbsp (25 mL) over each crêpe; roll up or fold into quarters.
Sauce: In saucepan, melt marmalade with lemon juice over medium heat; drizzle 1 tbsp (15 mL) over 2 crêpes on each plate.
Nutritional facts Per serving: about
- Sodium 115 mg
- Protein 14 g
- Calories 295.0
- Total fat 11 g
- Potassium 168 mg
- Cholesterol 119 mg
- Saturated fat 6 g
- Total carbohydrate 36 g
%RDI
- Iron 9.0
- Folate 29.0
- Calcium 10.0
- Vitamin A 13.0
- Vitamin C 12.0
