Berry Breakfast Crêpes

Smartpoints value per serving
Total Time
18 min
8 min
10 min
For a speedier version of this recipe, forego making the berry mixture and spread 2 teaspoons all-fruit jam in each crêpe instead.


fresh raspberries

½ cup(s)

fresh blueberries

½ cup(s)


4 tsp

fresh lemon juice

1 tsp


1 large

fat free evaporated milk


unsalted butter

1 tsp

vanilla extract

½ tsp

table salt

¼ tsp

all-purpose flour

½ cup(s)

whole wheat flour

½ cup(s)

part-skim ricotta cheese

5 Tbsp

part-skim ricotta cheese

1 tsp

powdered sugar

2 tsp


  1. Toss the raspberries, blueberries, 2 teaspoons of the sugar, and the lemon juice in a medium bowl; set aside.
  2. To make the crêpes, beat the egg, evaporated milk, melted butter, vanilla, salt, and the remaining 2 teaspoons sugar in a large bowl. Stir in the flour and whole-wheat flour until blended and smooth.
  3. Spray an 8-inch nonstick skillet with nonstick spray and set over medium heat until a drop of water sizzles. Pour in a heaping 2 tablespoons of the batter and swirl to cover the pan. Cook until the underside is set, about 30 seconds. Flip and cook until lightly browned, about 10 seconds longer. Slide the crêpe onto wax paper. Repeat with the remaining batter, making a total of 8 crêpes; stack the crêpes between sheets of wax paper.
  4. Place 2 crêpes on a plate; spread each with 2 teaspoons of the ricotta. Top each with 2 tablespoons of the berry mixture. Fold the crêpes closed, then repeat, making a total of 8 filled crêpes. Dust the crêpes evenly with the confectioners’ sugar. Yields 2 filled crêpes per serving.

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