Vanilla-Ricotta Stuffed Crepes with Orange-Maple Syrup

Ingredients

6 Tbs. Coffee-mate Natural Bliss Low-fat Vanilla
4 tsp. egg white powder
8 oz. light ricotta cheese
1 navel orange, ½ tsp. of zest removed with fine grater, then peeled
½ c. calorie-free pancake syrup
Olive oil cooking spray
4 sprigs fresh mint (about 8 leaves), torn into small pieces

Directions

Preheat the oven to 350˚F. Pour all but 2 teaspoons of the Natural Bliss in a small mixing bowl and whisk in the egg white powder until fully dissolved; set aside. In another bowl mix the ricotta cheese with the remaining 2 teaspoons of Natural Bliss and ¼ teaspoon of the orange zest; set aside. With a sharp paring knife, cut the sections of orange flesh out from the white membrane that encases them in the orange. Place the orange sections, remaining ¼ teaspoon orange zest and the pancake syrup in small microwave-safe bowl. Cover with plastic wrap and microwave on high until the mixture simmers, about 2 minutes. Carefully remove the plastic wrap on one side to vent but keep warm and set aside.

Spray a 10-inch nonstick skillet for 1 second with cooking spray and place over medium heat. Pour ¼ of the Natural Bliss and egg powder mixture into the warm pan and swirl the mixture so it forms a thin even layer on the bottom of the pan. Put it over the heat until you can see browning at the edges, about 20 seconds, and then place in the oven and bake about 30 seconds or until it has fully cooked. Pull the crepe out of the pan, cover with plastic wrap or parchment paper and set aside. Repeat these steps to make 3 additional crepes.

Place a dollop of the ricotta mixture in the center of each crepe and spread it out evenly over the crepes. Fold crepes in half and then in half again. Place one crepe each on four plates. Spoon the warm orange syrup over each crepe and garnish with mint leaves.