Fruity Dessert Crepe Recipe

Fruity Dessert Crepe Recipe photo by Taste of Home

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This sweet and refreshing, fruit-topped crepe sent in by Virginia Decker of Mojave, California will be an impressive supper-time or brunch finale.

This recipe is:

Quick

Diabetic Friendly

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Fruity Dessert Crepe Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 5 20

Ingredients

1/4 cup 2% milk
2 tablespoons beaten egg
3 tablespoons biscuit/baking mix
1 snack-size cup (3-1/2 ounces) vanilla pudding
1/2 small banana, sliced
2 tablespoons flaked coconut
1/4 teaspoon almond extract
3 fresh strawberries, sliced
1/2 medium kiwifruit, peeled and sliced

Directions

In a small bowl, combine the milk and egg. Add biscuit mix and mix well. Heat a 10-in. nonstick skillet coated with cooking spray; pour batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Transfer pudding to a small bowl; fold in the banana, coconut and extract. Spoon down center of crepe; fold sides over filling. Top with strawberries and kiwi. Yield: 2 servings.

Nutritional Facts 1/2 filled crepe equals 236 calories, 9 g fat (4 g saturated fat), 67 mg cholesterol, 278 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

Originally published as Fruity Dessert Crepe in Cooking for 2 Spring 2006, p45