Crepes with Fruit Compote

(4 ratings)
Total Time
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Succulent apples, peaches, blueberries and kiwi served in tender crepes

  • 1/2 cup Egg Beaters® Original
  • 1-1/2 cups lowfat (1%) milk
  • 1 cup Ultragrain® All Purpose Flour
  • 5 tablespoons granulated sugar, divided
  • 1/8 teaspoon salt
  • PAM® Original No-Stick Cooking Spray
  • 2 medium apples, cored, peeled, cut into 1-inch chunks
  • 2 medium peaches, peeled, pitted and thinly sliced
  • 1 cup fresh or frozen blueberries
  • 2 medium kiwis, peeled, chopped
  • 2 teaspoons lemon juice
  • Confectioners' sugar or Reddi-wip® Fat Free Dairy Whipped Topping, optional
  1. Beat Egg Beaters and milk in medium bowl with wire whisk until well blended. Add flour, 1 tablespoon granulated sugar and the salt; mix well. Spray small skillet or crepe pan with cooking spray; heat over medium heat 1 minute, or until hot. Remove from heat. Spoon 3 tablespoons batter into skillet. Immediately tilt skillet to evenly cover bottom of skillet with batter. Return to heat; cook 3 minutes on each side, or until crepe is lightly browned on both sides, turning once. Invert skillet over paper towel to release crepe. Repeat to make 6 crepes. Set crepes aside.
  2. Spray large skillet with cooking spray. Add apples and peaches; cook over medium heat 10 minutes, or until crisp-tender. Add blueberries, kiwis, lemon juice and remaining 4 tablespoons granulated sugar; mix well. Cook 2 minutes, or until sugar is dissolved and mixture is heated through, stirring occasionally.
  3. Spoon fruit evenly onto crepes; roll up. Garnish with the confectioners' sugar or Reddi-wip, if desired.
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Nutrition Information
Calories: 220 View complete nutrition information
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Lilli June 21, 2016

Can you use eggs instead of Egg Beaters?

Jess March 16, 2016

This recipe was amazing! Thanks Ultragrain!