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Crepes with Berries

I found this low-fat recipe in a magazine and made it even quicker and lighter. The crepe batter whips up so easily in the blender. —Leica Merriam, Providence, Utah
  • Total Time
    Prep: 15 min. + chilling Cook: 20 min.
  • Makes
    8 servings


  • 2 tablespoons sugar
  • 4 cups blueberries, blackberries and/or raspberries
  • 1 cup fat-free milk
  • 1 large egg, room temperature
  • 3 large egg whites, room temperature
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 cup cornmeal
  • 16 teaspoons reduced-sugar apricot preserves
  • 1 cup reduced-fat reduced-sugar vanilla yogurt


  • Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour.
  • Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
  • Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.
Nutrition Facts
2 each: 156 calories, 1g fat (0 saturated fat), 28mg cholesterol, 60mg sodium, 30g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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