Mix Vanilla Shake, Scrambled Eggs, vanilla extract, Splenda, baking
powder, and a dash of cinnamon with water to get a thin batter.
Heat a 6-8 inch non-stick skillet and coat with cooking spray.
Pour in enough batter to coat the bottom of the skillet - should make
4 crepes.
Cook over medium heat until set.
Turn and cook reverse side (they cook fast so be prepared to flip and
remove quickly).
Lay crepe out flat and spread with cream cheese.
Dash desired amount of cinnamon and roll crepe.
Add additional cinnamon, if desired, and drizzle with syrup.
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