Ingredients

• 2 large eggs
• 1/2 cup skim milk
• Pinch of table salt
• 2 tablespoons Splenda Granular
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• Vegetable oil cooking spray
• Ricotta lightly blended with Splenda
• Sliced strawberries, or your favorite fruit

Directions

1. Combine the eggs, milk, salt Splenda, vanilla, and flour in a blender and process until smooth.

2. Preheat the oven to 200 degrees.

3. Spray a nonstick 8 inch skillet or omelet pan with cooking spray, and heat over medium heat until a drop of water sizzles. Working quickly, ladle in 2 tablespoons of batter (use a measuring spoon tablespoon to dip), lift pan from burner and swirl the pan so the batter smoothly coats the entire bottom of pan. Replace the pan on the burner and cook just until the batter looks dry, about 20 seconds. Using a rubber spatula, carefully lift the edges and flip over; cook until lightly golden on the other side, 15 to 20 seconds. You did it!

4. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter to make about 14 crepes. If the pancakes seem too thick, thin the batter slightly with a teaspoon or two of warm water.

5. Roll each crepe around 2 tablespoons of ricotta and sliced berries and serve immediately

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