Fruit Crepes Recipe
Fruit Crepes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Recommended: Dessert Crepes Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2 egg white
  • 2/3 cup fat-free milk
  • 2 teaspoons vegetable 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 nonfat sour cream
  • 1/8 teaspoon ground cinnamon

Directions

In a mixing bowl, combine egg whites, milk and oil. Combine flour and salt; add to milk mixture and mix well. In a 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.
Originally published as Fruit Crepes in Country Woman September/October 2000, p37

Nutritional Facts

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

  • 2 egg white
  • 2/3 cup fat-free milk
  • 2 teaspoons vegetable 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 nonfat sour cream
  • 1/8 teaspoon ground cinnamon
  1. In a mixing bowl, combine egg whites, milk and oil. Combine flour and salt; add to milk mixture and mix well. In a 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.
Originally published as Fruit Crepes in Country Woman September/October 2000, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFruit Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review