INGREDIENTS:

 

For the Crepes (makes about 12):

• 1 cup all-purpose or white whole wheat flour

• 1 1/2 cups 1% milk (or milk of your choice)

• 2 large eggs

• 1 teaspoon oil, olive or grapeseed

• nonstick spray

 

For the Berries:

• 6 oz package blackberries

• 6 oz package raspberries

• 12 oz package strawberries, cut into quarters

• 12 tablespoons light whipped cream of your choice (or yogurt/cottage cheese)

• 1 teaspoon powdered sugar, for topping

 

DIRECTIONS:

1. In a blender, blend flour, milk, eggs, and oil until smooth.

2. Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into a pan, swirling pan slightly to make crepe thin and smooth.

3.  Cook for 1 minute or until the bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside on a plate and repeat with remaining crepe mixture.

4. To serve, spoon 1 tablespoon cream or your desired filling into the center of each crepe. Top with some berries and roll crepes.

5. Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.

 

NUTRITION INFORMATION

Yield: 6 Servings, Serving Size: 2 crepes

• Amount Per Serving:

• Freestyle Points: 4

• Points +: 3

• Calories: 180 calories

• Total Fat: 4g

• Saturated Fat: 1g

• Cholesterol: 63mg

• Sodium: 50mg

• Carbohydrates: 30g

• Fiber: 5g

• Sugar: 10g

• Protein: 7g