Berries and Cream Crepes
Minutes Prep Time: 45
Minutes Total Time: 45
Servings: 6
Difficulty: easy
Minutes Prep Time: 45
Minutes Total Time: 45
Servings: 6
Difficulty: easy
1 cup all-purpose flour
3 tablespoons granulated sugar, divided
1/8 teaspoon salt
1-1/2 cups lowfat (1%) milk
2 eggs
2 teaspoons canola oil
1/4 cup orange juice
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
12 ounces frozen assorted berries, thawed (12 oz = 2-1/2 cups)
PAM® Original No-Stick Cooking Spray
Confectioners' sugar, optional
1 cup vanilla lowfat yogurt
6 cups orange juice
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 191 mg | 19% |
Carbohydrate | 69 g | 23% |
Cholesterol | 67 mg | 22% |
Total Fat | 6 g | 9% |
Iron | 2 mg | 10% |
Calories | 363 kcal | 18% |
Sodium | 125 mg | 5% |
Protein | 10 g | 21% |
Saturated Fat | 2 g | 8% |
Sugars | 40 g | 4% |
Vitamin C | 97 mg | 161% |
Combine flour, 1 tablespoon of the granulated sugar, salt, milk, eggs 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.
Use a 1/4-cup measuring cup filled three-fourths full for easy measuring and pouring of the crepe batter.
Berries and Cream Crepes