Title: Rice Crepes
Categories: Lowcal
Yield: 10 Servings

1		Carton (8 oz) Egg Sub
2/3	c	Evap. Skim Milk
1	tb	Margarine, melted
1/2	c	Flour
1	tb	Sugar
1	c	Cooked rice
		Vegetable cooking spray
2 1/2	c	Fresh fruit .
		Low-Sugar Fruit Spread
		Light sour crea
1	tb	Confectioner's sugar

Combine eggs substitute, milk, and margarine in small bowl. Stir in flour and sugar until smooth and well blended. Stir in rice; let stand 5 minutes. Heat 8" nonstick skillet or crepe pan; coat with cooking spray. Spoon 1/4 cup batter into pan. Lift pan off heat; quickly tilt pan in rotating motion so that bottom of pan is completely covered with batter. Place pan back on heat and continue cooking until surface is dry, about 45 seconds. Turn crepe over and cook 15 to 20 seconds, set aside. Continue with remaining crepe batter. Place waxed paper between crepes. Spread each crepe with your favorite filling; or sour cream. Roll up and sprinkle with confectioner's sugar for garnish. Substitute 8 egg whites or 4 eggs for 1 carton (8ounces) egg substitute if desired. Nutrients per crepe: Calories 111, Fat 2g, Sodium 152mg, Cholesterol 1mg.

Formatted to MM by Maggie Cecil Zachos 10/94 from No-Guilt Desserts

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