Cinnamon Fruit Filled Crepes
Calories 140 (6% from fat)
Fat 1 gram
Saturated Fat .28 gram
Trans Fat 0 gram
Chol. 17.5 mg.
Sodium 95 mg.
Carb. 23 gram
Fiber 3.1 gram
Sugar 9.25 gram
Sugar Alcohol 0 gram
Protein 10 gram
Ingredients
3/4 cup whole wheat flour
2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
1/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)
1 tsp. cinnamon
3/4 cup fat-free half & half
1/4 cup fat-free milk
4 egg whites
1/2 tsp. vanilla extract
Non-fat cooking spray
Fruit Filling:
1.25 cups frozen blackberries
(NO SUGAR ADDED)
1 cup frozen blueberries
(NO SUGAR ADDED)
8 large frozen strawberries
(NO SUGAR ADDED)
2 Tbsp. Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)
8 tsp. powdered sugar
1. Combine the first 8 ingredients together (whole wheat flour through vanilla) in a bowl and mix thoroughly with a whisk. This is your crepe mix. Set aside.
2. Pour strawberries in a microwave safe bowl and cook for 1-2 minutes until thawed. Remove from the microwave and quarter the strawberries. Put back in and finish heating for 1-2 minutes. Set aside.
3. Pour blackberries and blueberries in a microwave safe bowl and cook for 3-4 minutes until hot. Combine all the berries in 1 bowl and gently stir in the 2 Tbsp. of Splenda. This is your fruit mixture.
4. Heat a non-stick frying pan on medium-high heat. Once it's warm, spray with fat-free cooking spray. Scoop up 1/4 cup of mix for each crepe and pour into frying pan. Quickly tilt the pan in all directions to spread the batter out into a thin film. Cook for 1 minute or until the surface of the crepe appears dry. Flip the crepe over and cook for an addition 20 - 40 seconds.
5. Remove the crepe from the pan and put it on a serving plate. Pour 1/4 cup of fruit mixture in the center of each crepe and fold both sides of the crepe up over the fruit. (You can arrange the crepes seam side up or down, it doesn't really matter!) Sprinkle with powdered sugar and serve.
Yield: 8 Servings - 1 Filled Crepe Per Serving
If you plan on freezing the crepes for later, stack them between single layers of wax paper to prevent them from sticking and place in a large freezer safe plastic bag. Freeze them flat.
Re-heat each crepe for approximately 1 minute.
Then serve with fruit, per instructions 2, 3 & 5.
