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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 Ingredients:
2 egg whites |
2/3 cup fat-free milk |
2 teaspoons canola oil |
1/2 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
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