Austrian Sweet Cheese Crepes With Apricots Recipe

To make crepes, whip together nonfat milk, egg, and flour until smooth.

Heat a 7- to 8-inch nonstick skillet over medium heat. Add 1/4 teaspoon margarine and swirl around entire surface of the skillet. Pour in a scant 1/4 cup batter and immediately swirl to coat the bottom of the skillet. Cook until the edges are golden and the middle is solid (about 30 seconds). Carefully loosen and flip with a spatula. Cook second side about 15 seconds and invert onto a plate. Repeat the process until all batter is used.

Preheat oven to 375 degrees.

To make filling, beat softened raisins, ricotta cheese, sugar substitute, and egg yolk with an electric mixer until smooth and fluffy.

To assemble crepes, place 5 tablespoons of the filling into the lower half of each crepe. Roll the crepe and place in a 9" x 13" baking dish. Repeat until all crepes are rolled.

To make custard, whip egg, nonfat milk, and sugar substitute together with a whisk until smooth. Pour evenly over crepes.

Place in preheated oven and cook for approximately 15-20 minutes, until custard is set and edges are golden. Remove from oven and spoon dollops of sour cream, then apricot spread over the crepes. Serve immediately.