CREPES WITH BERRIES

Crepes with Berries image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Previous Next

Ingredients

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

Steps:

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 : Calories 156 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges