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Fruit Crepes

 Fruit Crepes
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
4 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Fruit Crepes (continued)

Directions (continued)

  • 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