3/4 cup flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugar
2/3 cup lowfat milk
1/3 cup water
1/4 tsp. vanilla
1/4 cup sugar
1 pint strawberries, sliced
1-1/2 tbsp. cornstarch dissolved in 1/4 cup cold water
Light Cool Whip
1. Make the strawberry sauce first. Place sugar and strawberries in a saucepan and stir over medium heat until sugar dissolves. Add cornstarch mixture and cook until thickened and bubbly. Cool to room temperature.
2. For the crepes, sift together flour, salt, baking powder and sugar. Beat eggs and stir in milk, water and vanilla. Make a well in the sifted ingredients. Pour in the liquid and stir quickly to combine. A few small lumps are fine.
3. Heat an 8-inch nonstick skillet over medium heat; spray with nonstick cooking spray. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is brown underneath, reverse it and brown the other side. Repeat process, spraying pan with nonstick cooking spray as needed
4. Serve crepes with strawberry sauce and Cool Whip. Sprinkle with powdered sugar. Yield: 1 dozen crepes.