Luscious Strawberry-Brandy Crêpes

This afternoon I was experimenting with making some crêpes, one of my favorite foods.  I love them because they are simple yet decadent.  I have tried unsuccessfully in the past to make them at home with the Williams-Sonoma crêpe mix; but even following the directions, I could never get the batter thin enough.  Easy and wonderful solution: Melissa's ready-to-use crêpes; they exceeded my expectations.  I have learned with crêpes that you have to be quick, quick, quick because they will burn easily.  On the upside, you can have yourself a gourmet meal in almost no time.  Here's what I came up with this afternoon, it was filling and WW-friendly.  

2 of Melissa's crêpes

Non-stick cooking spray 

1 tbsp 2% milk

3 tsp powdered sugar 

1 tsp brandy

1 tsp pure vanilla extract 

4 tbsp light whipped cream cheese 

1 pint stemmed and sliced strawberries 

1. Blend milk, powdered sugar, brandy, vanilla extract, and cream cheese in blender until well-combined (milk should not be separated from cream cheese).

2. Pour cream cheese mixture over strawberries and stir a few times until strawberries are coated. 

3. Coat pan with non-stick cooking spray and set over medium heat.

4. Place 1 crêpe flat in the pan and spoon half of strawberry mixture on top.

5. Let the crêpe brown for about 15-20 seconds, fold in the sides like a burrito. brown for another 5-10 seconds, remove from pan.  Repeat with second crêpe. 

Total Points Value: 7.5