1/2 cup low-fat cottage cheese
1/3 c. white flour
1 tsp. melted coconut oil (or any oil)
1/2-2/3 cup Almond Breeze Unsweetened Vanilla milk
Blend first 4 ingredients in blender until smooth. Add 1/2 cup Almond Breeze. Check consistency. Batter should be very thin. If too thick, add a little more milk as needed, up to 2/3 cup total.
For sweet breakfast or dessert crepes, add a little vanilla flavoring, one packet of sugar substitute, and a dash of PC Cinnamon Plus spice blend.
For savory dishes, add some chives, or italian spices.
Preheat 8" nonstick saute pan over medium-low heat (setting 3 on my stove). Spray pan before first crepe with one spray from I Can't Believe It's Not Butter spray. Cook until lightly browned on one side. Second side should not need to be cooked. Stack with wax paper or parchment paper between crepes. Can be frozen for up to 2 months, or store in refrigerator for a few days.
Makes 11 crepes, just under 1 point each (4 crepes = 2.5 points). Yum!