|Serving Size: 1 crepe||Servings Per Recipe: 8|
|Amount Per Serving|
In medium-size bowl, combine egg, flour, 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 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.
Preheat oven to 250F. Spray cookie sheet with nonstick cooking spray. Place crepes on cookie sheet. Spoon about 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.
Place apricot halves in small saucepan and add 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 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 1/2 teaspoon Sweet 'N Low. Set aside.