Dessert Crepes

Makes 6

6 eggs 6 Tablespoons 1% Cottage Cheese 1 T Vanilla (or to taste) 1T Almond Extract (or to taste) 1T Splenda

Mix all ingredients in a blender until smooth.

Spray a non-stick medium crepe or fry pan liberally with Pam. Pour enough crepe batter into the pan to cover the bottom. Swirl the pan around to evenly distribute the batter. Continually shake and swirl the pan so the crepe does not burn.

When the top of the crepe is dry looking then you need to flip it. This can be tricky. Make sure the top of the crepe is dry...lift one edge with a wide spatula and flip completely over Cook on the other side for a few seconds and slide off onto a plate. Stack your crepes up with wax paper in between to prevent sticking. When cool, fill with Almond Ricotta Creme and fold over.Place a dollop of almond creme on top and sprinkle with chopped toasted almonds.

Chocolate Version: Fill each crepe with Chocolate Ricotta Creme, fold over and top with a dollop of chocolate ricotta creme and a squeeze of SF chocolate syrup.

You can also combine cocoa powder and Splenda and sprinkle that on top and around the sides of the plate for a scrumptious presentation.