Ingredients

1-1/2 cups fat-free milk
3 eggs
2 tablespoons butter, melted
2/3 cup gluten-free all-purpose baking flour
1/2 teaspoon salt

FILLING:
1 cup (8 ounces) 2% cottage cheese
3 ounces reduced-fat cream cheese
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/4 cups each fresh blueberries and raspberries

Method

In a small bowl, combine the milk, eggs and butter.
Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat.
Stir crepe batter; pour 2 tablespoons into center of skillet.
Lift and tilt pan to coat bottom evenly.
Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a blender, cover and process cheeses until smooth.
Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.
Yield: 9 servings