Ingredients:
For the Crepes (makes about 12):
1 cup flour
1 1/2 cups 1% milk
1/3 cup egg whites (or 2 large egg whites)
1 whole egg
1 tsp oil
non-stick spray
powdered sugar
For the Berry Filling:
6 oz package blackberries
6 oz package raspberries
12 oz package strawberries, cut in quarters
2 tbsp sugar
1 1/2 cups (2 tbsp for each crepe) Tru Whip skinny topping
Directions:
In a medium bowl, combine all berries and sugar. Let stand at least 10-15 minutes.
In a blender, blend flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining crepe mixture.
To serve, spoon whipped cream into center of each crepe. Top with berry mixture and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar. Best if served warm.
Recipe can easily be doubled to serve more. Extra batter can be refrigerated for up two days.
Servings: 12 servings
Smart Points: 4
Calories: 106.2 • Fat: 1.1 g • Carb: 19.8 g • Fiber: 2.4 g • Protein: 3.6 g