Easy, Healthy Desserts - Crepe Escapes

Crepe Escapes(serves-4):
1555 kilojoules/370 Calories per serve - low carbohydrate; medium fat; medium fibre.
The crepes in this recipe can be made ahead of time, simply cook them and allow to cool.Then stack crepes, interleaved with plastic food wrap, place in a freezer bag and freeze for upto 3 months.Reheat frozen crepes in the microwave for 20 seconds per crepe, or until just warm.Fill and serve.
Ricotta And Pineapple Filling:
200g reduced-fat ricotta cheese; 3 tbsp flaked almonds(toasted); 1 tbsp honey; 1 mango(thinly sliced); 220g canned pineapple pieces(drained); shredded coconut(toasted);
Other Ingredients:
1 cup/125g flour; 2 eggs(lightly beaten); 1 cup/250ml skim milk.

Method:
1.Sift flour in a bowl.Combine eggs and milk and stir in flour a little at a time until mixture is smooth.Stand for 30 minutes.
2.Heat a nonstick frying pan over medium heat, pour in 3 tbsps of mixture and cook until golden on both sides.Remove from pan and keep warm.Repeat with remaining mixture.
3.To make filling, place ricotta cheese, almonds and honey in a bowl and mix to combine.Place spoonfuls of ricotta mixture on one half of each crepe.Top with mango and pineapple, then fold crepes into triangles.Sprinkle with shredded coconut and serve immediately.
Variation: Any fruit can be used in place of the mango and pineapple.You might like to use fresh berries, canned or fresh apricots, peaches or pears.