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BROWSE

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BERRIES AND CREAM CREPES

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 1 cup Ultragrain® All Purpose Flour
  • 3 tablespoons granulated sugar, divided
  • 1/8 teaspoon salt
  • 1-1/2 1% cups lowfat
  • 1/2 cup Egg Beaters® Original
  • 2 teaspoons Pure Wesson® Canola Oil
  • 1/4 cup orange juice
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 12 12 oz = 2-1/2 cups ounces frozen assorted berries, thawed
  • PAM® Original No-Stick Cooking Spray
  • Confectioners' sugar, optional
  • 1 cup vanilla lowfat yogurt
DIRECTIONS

Combine flour, 1 tablespoon of the granulated sugar, salt, milk, Egg Beaters and oil in blender container. Blend 5 seconds or until smooth.

Whisk together the 1/4 cup orange juice, the remaining granulated sugar, cornstarch and cinnamon in medium saucepan until well blended. Add berries and any juice from thawing. Cook and stir over medium heat until thickened, about 5 minutes. Remove from heat; set aside.

Spray small skillet or crepe pan with cooking spray; heat over medium heat until hot. Pour 3 tablespoons batter into skillet; immediately tilt to cover bottom of skillet with batter. Cook 1 minute on each side or until lightly browned. Repeat to make 12 crepes.

Fill each crepe with about 2 tablespoons fruit mixture; roll or fold filled crepe. Sprinkle with confectioners' sugar, if desired. Top each filled crepe with about 1 tablespoon yogurt. Serve crepes with the remaining orange juice.