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Mixed Berry Crepes

The freshness of sweet berries paired with apricot preserves makes these crepes a perfect breakfast treat. —Leica Merriam, Providence, Utah
  • Total Time
    Prep: 15 min. + chilling Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons sugar
  • 4 cups blueberries, blackberries and/or raspberries
  • 1 cup fat-free milk
  • 1 large egg
  • 3 large egg whites
  • 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 vanilla yogurt

Directions

  • 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: 178 calories, 1g fat (1g saturated fat), 29mg cholesterol, 64mg sodium, 35g carbohydrate (20g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

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