Sugar Free Low Fat Raspberry Crepes (3 servings) 1/2 cup Egg Beaters 2/3 cup Almond Breeze 40 unsweetened 1 cup all-purpose flour 1/2 teaspoon vanilla 1 Tablespoon Splenda Filling: 1 and 1/2 cups fresh raspberries about 3 or 4 Tablespoons sugar-free marmalade Topping: Sugar-free (or fat-free) whipped topping Mix crepe ingredients until smooth. In pre-heated and oiled (I use PAM) 12-inch skillet, pour 1/8 cup (2 tablespoons) of batter and "roll" skillet immediately to spread in a circular fashion over bottom of skillet. Wait until crepe is set in the middle and edges start to dry and slightly curl. Using a spatula, gently remove to wire rack to cool. Repeat with the rest of the batter. (Makes about 9 crepes). To fill, mix the marmalade and raspberries gently, so you don't break up the raspberries too much. You will likely have to heat store-bought marmalade in a pan or microwave to coat berries. Use about 2-3 Tbsp of berries per crepe, and gently fold sides over berries. Top with a small dollop of whipped topping. Suggest serving with a breakfast meat like "Jimmy Dean Turkey Sausage Patties", pre-cooked in the freezer section. I used a homemade orange marmalade my sister sent me for Christmas. These couldn't have tasted any better with less healthy ingredients. What a treat! Mr Breakfast would like to thank Sugarfree for this recipe. Recipe number 2865. Submitted 6/24/2010.