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1
To prepare crepes, place egg substitute, milk, margarine and vanilla in blender.
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Blend 15 seconds.
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Add cornstarch, salt and artificial sweetener.
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Blend 30 seconds until smooth.
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Spray 6-inch nonstick skillet with cooking spray; heat over medium-high heat.
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Pour 2 tablespoons crepe batter into skillet.
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Immediately rotate skillet to swirl batter over entire bottom of skillet.
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Cook 1 to 2 minutes or until crepe is golden brown and top is dry.
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Turn crepe; cook 30 seconds.
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Repeat with remaining batter, spraying pan with cooking spray as needed.
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Separate crepes with waxed paper.
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To prepare filling, heat strawberry fruit spread in small saucepan over medium heat.
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Blend 1 cup water and cornstarch in small bowl until smooth; whisk into fruit spread.
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Increase heat to medium-high and bring to a boil, stirring constantly.
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Boil 1 minute.
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Transfer mixture to medium bowl.
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Stir in 3 cups strawberries; cool slightly.
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To prepare sauce, heat orange marmalade fruit spread with 1/4 cup water in saucepan over low heat until smooth.
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To assemble crepes, spread 1/4 cup filling down center of each crepe; roll tightly.
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Repeat with remaining crepes.
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Place 2 crepes on each serving plate.
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Divide 1 cup strawberries among crepes.
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Top each serving with 2 tablespoons sauce.
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Garnish, if desired.
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Note: Using cornstarch for the crepe batter allows you to cook the crepes immediately after mixing the batter.
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Crepe batter made with flour usually has to rest for 30 minutes before cooking.
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Also, cornstarch crepes have a silkier texture than do crepes made with flour.
