Blueberry Crepes

• STEP 1

  To make crepes, whisk together the Calorie Countdown, flour, and egg until smooth.

• STEP 2

  Spray a 6-inch skillet with nonstick cooking spray. Heat the skillet over medium heat, then remove from heat.

• STEP 3

  Add 3 tablespoons of the batter to the skillet, tilting the pan to spread the batter evenly.

• STEP 4

  Return the skillet to the heat and brown one side of crepe, cooking for about 45 seconds to 60 seconds. Invert pan over a paper towel; remove crepe.

• STEP 5

  Repeat to make 8 crepes. Cover crepes to keep warm. Set aside.

• STEP 6

  To make filling, place the cottage cheese, lemon juice, and cinnamon, if using, in a blender of food processor. Blend until smooth, about 45 to 60 seconds. Reserve 1/2 cup of the cottage cheese mixture. Place the remaining cottage cheese mixture in a medium mixing bowl. Gently fold in 2 cups of the blueberries.

• STEP 7

  Place 1/4 cup of the cottage cheese/blueberry mixture in the center of each crepe and roll crepe around the filling. To serve, place two crepes on a plate and top with 1 tablespoon of the reserved cottage cheese mixture. Top with extra blueberries, if desired.

Preparation Tip: Crepes and filling can be made 24 to 48 hours ahead of time and refrigerated until needed. Place 2 layers of waxed paper between extra crepes and freeze. Let crepes thaw at room temperature for one hour before eating. Store filling in sealed container in refrigerator.