Crepes:
2 large eggs and 1 large egg yolk
1 cup fat-free milk and 1/2 cup water
pinch salt
3 Tbsp glee butter, melted
1 tsp sweetener and dash of vanilla
1/2 cup whole wheat pastry flour
1/2 cup flour of choice
1 1/2 Tbsp unsweetened cocoa powder
2 tsp red all natural coloring
Sweet Cream Cheese Filling:
8 oz reduced-fat cream cheese, softened
1/2 tsp each lemon juice and vanilla extract
1/2 cup powdered sugar (sub sweetener)
1/2 cup low-fat ricotta
Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla, food coloring, and melted butter in a blender and pulse until foamy. Add flours and cocoa powder and pulse until smooth. Let the batter sit for an hour. Prepare filling by mixing all filling ingredients with mixer until well combined and smooth, set aside. After batter sits for one hour, heat a non-stick skillet over medium heat. lightly spray with cooking spray. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. Cook the other side for about 15 seconds and then slide out onto a plate. Repeat with remaining batter. Prepare crepes by spreading 2 tablespoons of cream cheese filling down center of crepe and roll closed.Yield: 7 servings (2 crepes with filling each). Nutrition Information (per serving): 279 calories; 14.6 g. fat; 120 mg. cholesterol; 190 mg. sodium; 26.4 g. carbohydrate; 1.3 g. fiber; 8 g. protein

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