Fruit Crepes Recipe

Fruit Crepes Recipe photo by Taste of Home

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These fruit-topped crepes are a great way to start the day. They taste so yummy, it's hard to believe they're good for you!—Jean Murtagh, Solon, Ohio

This recipe is:

Diabetic Friendly

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Fruit Crepes Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

2 egg whites
2/3 cup fat-free milk
2 teaspoons canola oil
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup reduced-sugar orange marmalade
1 cup unsweetened raspberries, blackberries or blueberries
Sugar substitute equivalent to 8 teaspoons sugar
1/2 cup fat-free sour cream
1/8 teaspoon ground cinnamon

Directions

In a large bowl, combine the egg whites, milk and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
In a large saucepan, heat marmalade until melted; remove from the heat. Fold in berries and sugar substitute; set aside. In a small bowl, combine sour cream and cinnamon; set aside.
Heat an 8-in. nonstick skillet coated with cooking spray; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is light brown. Remove to a wire rack. Repeat with remaining batter.
Spread each crepe with 1 tablespoon sour cream mixture; roll up and place in an ungreased 11-in. x 7-in. baking dish. Spoon fruit mixture over top. Bake, uncovered, at 375° for 15 minutes. Yield: 4 servings.

Nutritional Facts crepes equals 173 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 231 mg sodium, 32 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat

Originally published as Fruit Crepes in Country Woman September/October 2000, p37