Crepes With Strawberries 'n Cream

• 12 cup all-purpose flour
• 13 cup diabetic sugar substitute
• 34 cup 2% low-fat milk
• vegetable oil
• 1 teaspoon vanilla
• 2 large eggs
• 18 teaspoon salt
• 18 teaspoon cream of tartar
• 1 12 cups prepared sugar-free whipped topping
• 1 12 cups thinly sliced fresh strawberries
• unsweetened strawberry preserves
• 12 cup unsweetened strawberry preserves
• 1 12 teaspoons diabetic sugar substitute

1. Crepes.
2. In a blender or food processor combine first eight ingredients.
3. Blend until smooth.
4. Let batter rest 5 minutes.
5. Heat a small 6 1/2 non-stick crepe pan or skillet over medium heat.
6. Spray with non-stick cooking spray, if desired for golden crepes.
7. Pour about 3 tablespoons of batter into pan, lifting and turning pan to spread batter in a circle.
8. Cook approximately 30 seconds, until batter appears dry and bottom has begun to brown.
9. Flip crepe, cook another 20 seconds and remove from pan.
10. Place on a sheet of wax paper.
11. Continue cooking remaining crepes, placing wax paper between crepes to prevent sticking.
12. Filling & Strawberry Coulis.
13. Stir in the filling ingredients nine through eleven together in a small bowl.
14. Combine remaining two ingredients together in a small saucepan.
15. Heat over medium-high heat until preserves are liquid.
16. Strain through a fine-mesh sieve, if desired.
17. To assemble the crepes: Spoon a couple of tablespoons of filling down the middle of each crepe.
18. Fold in sides.
19. Drizzle with the warm Strawberry Coulis.

flour, diabetic sugar substitute, milk, vegetable oil, vanilla, eggs, salt, cream of tartar, sugar, fresh strawberries, strawberry preserves, unsweetened strawberry preserves, diabetic sugar substitute

Taken from www.food.com/recipe/crepes-with-strawberries-n-cream-142878 (may not work)