Cheese Stuffed “Crepes” Drenched In Blueberry “Syrup”

Sunday morning breakfast is the day I get to be creative and try new things because we’re just hanging out reading the Sunday paper and taking a little down time (that means doing laundry, preparing for the week ahead, etc) in our sweats until 10 am when we head to the Farmer’s Market.  Today I decided to make “crepes” out of the “pancakes” that were simply egg and banana and stuff them with cheese, cover them in blueberries, bake them in the oven to warm up the cheese, and see what would happen.  The end result was amazing!  Many tastes and different textures, with a good calorie/protein ratio.- what could be better.

 Ingredients:

• 10 ounces egg substitute (egg beaters or the like)
• 1 small banana
• 1 cup fresh blueberries ( frozen, unsweetened would work also)
• ½ cup low fat ricotta cheese
• Splenda or artificial sweetener of your choice
• Cinnamon
• Nutmeg
• Pure vanilla extract

Directions:

1. Preheat oven to 350 degrees
2. Slice banana into “coins” and place it, egg substitute, a sprinkle of cinnamon, a sprinkle of nutmeg, a splash of vanilla into blender and pulse quickly just a few times to blend.
3. Pour “batter” into pre-heated frying pan sprayed with non-stick spray (I use my Misto with olive oil)making 3-4 inch diameter “crepes” and cook until ends are dry and center is bubbly (just like any other pancake)
4. Flip over, cook the other side and remove from heat
5. Repeat until all of the batter has been used. 
6. Meanwhile for blueberry “syrup” crush 1 cup of blueberries with a fork and add to microwave safe bowl with 1-2 teaspoons of Splenda, a dash of cinnamon, a dash of nutmeg and a splash of vanilla.
7. Heat on medium high until just warm to blend all of the ingredients.
8. Set aside
9. For cheese filling mix ½ cup of ricotta cheese with a splash of vanilla, a dash of cinnamon, ½ teaspoon of Splenda, and a dash of nutmeg.
10. Now to assemble the crepes - Spray the bottom of a 13 x 9 x 2 pan with cooking spray.  Fill each “crepe” with a dab of the ricotta cheese mixture, fold corners together and place in pan.  Repeat until the pan is full
11. Top the filled “crepes” with the blueberry “syrup”
12. Bake in 350 degree oven for no more than 10 minutes, until cheese is warm
13. Serve on warmed plates and enjoy!

Nutrition :  The recipe makes about 10 3-4 inch diameter “crepes” and each filled with cheese and topped with blueberries is around

• 37 calories and
• 3.7 grams protein.