***Blender Rollup Cottage Cheese PanCrepes

by melskitchencafe.com

Rollup Blender Pancakes

Yield: Makes about 25 - 3 inches/ 49 calories each

These pancakes can be cooked, cooled, stacked and sealed in a ziploc bag and refrigerated for a few days (reheat in the microwave or quickly in a warm skillet). They can also be frozen for several months.

Ingredients

•               1 cup lowfat cottage cheese

•               6 large eggs

•               1/2 cup all-purpose or whole wheat flour (about 2 1/2 ounces) /Little more amazing w/white

•               1/4 teaspoon salt

•               1/4 cup oil (canola, vegetable or coconut oil)

•               1/4 cup milk

•               1/2 teaspoon vanilla

•               2 tablespoons sugar

Directions

1              Combine all the ingredients in a blender and process until smooth.

2              Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn't have to be perfect).

3              On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.

4              Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn't so hot that the pancakes burn - adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.

5              Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - whatever your little heart desires! Spread the filling down the center and roll up to eat.