Desserts

Chinese Crepes with Apricot Filling and Peanuts

(8 servings)

Crepes:

1 large egg
¾ cup all-purpose flour
½ teaspoon Sweet 'N Low® granulated sugar substitute
¼ teaspoon Nu-Salt® salt-substitute
I cup low fat milk
2 tablespoons margarine, melted
1 teaspoon vegetable oil

Filling:

2 cans (15 ounces each) unpeeled apricot halves, packed in juice, drained
¾ cup water, divided
1 tablespoon liquefied Butter Buds® Mix
2 tablespoons cornstarch

Topping:

2 teaspoons vegetable oil
½ cup chopped raw unsalted peanuts
2 tablespoons sugar
½ teaspoon Sweet 'N Low® granulated sugar substitute

In medium-size bowl, combine egg, flour, ½ teaspoon Sweet 'N Low, and Nu-Salt. With wire whisk, stir in milk and melted margarine. Heat a well-seasoned crepe pan or small nonstick skillet with rounded sides; add 1 teaspoon oil. With paper towel, spread oil to coat surface of pan. Add about ¼ cup of batter to cover bottom of pan. Cook briefly and turn. Cook briefly and turn out onto waxed paper. Repeat until all batter is used. Set crepes aside.
Filling: Place apricot halves in small saucepan and add ½ cup water. Cook, stirring and mashing down to thicken the fruit, about 3 minutes. Add Butter Buds and continue cooking, stirring to make a paste, about 5 minutes. In cup, combine cornstarch and remaining ¼ cup water. Stir into apricots. Set filling aside.
Topping: In medium-size nonstick skillet, heat 2 teaspoons oil. Add peanuts and cook, stirring, just until golden. Do not overcook. Remove to paper towels and drain. Place peanuts in small bowl; add sugar and ½ teaspoon Sweet 'N Low. Set aside.
Preheat oven to 250°F. Spray cookie sheet with nonstick cooking spray. Place crepes on cookie sheet. Spoon about ¼ cup of filling onto center of each crepe and fold crepe over, envelope-fashion. Bake about 10 minutes. Sprinkle each crepe with 1 tablespoon peanut topping. Serve warm.

Nutrients per serving (1 crepe):

Calories 185, Carbohydrate 24 g, Protein 5 g, Fat 8 g, Cholesterol 36 mg, Sodium 40 mg.