Enjoy this sweet and delicious recipe for breakfast or as a snack!

Caramel Cream Crepes

Ingredients

6 tablespoons fat-free milk
6 tablespoons egg substitute
1-1/2 teaspoons butter, melted
1/2 teaspoon vanilla extract
6 tablespoons all-purpose flour
6 ounces fat-free cream cheese
3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
2-1/4 cups reduced-fat whipped topping
1-1/2 cups fresh raspberries
1/3 cup unsweetened apple juice
3 tablespoons sliced almonds, toasted

Directions

~In a blender, combine the milk, egg substitute, butter, and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for one hour.

~Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about two tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between.

~In a small bowl, beat cream cheese and three tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.

~In a small microwave-safe bowl, combine raspberries and apple juice. Microwave on high for 30 to 60 seconds (or until warm). Using a slotted spoon, place berries over crepes. Sprinkle with almonds.