Berry Breakfast Crêpes
- Total Time
For a speedier version of this recipe, forego making the berry mixture and spread 2 teaspoons all-fruit jam in each crêpe instead.
fresh blueberries½ cup(s)
fresh lemon juice1 tsp
fat free evaporated milk⅔ cup(s)
unsalted butter1 tsp
vanilla extract½ tsp
table salt¼ tsp
all-purpose flour½ cup(s)
whole wheat flour½ cup(s)
part-skim ricotta cheese5 Tbsp
part-skim ricotta cheese1 tsp
powdered sugar2 tsp
- Toss the raspberries, blueberries, 2 teaspoons of the sugar, and the lemon juice in a medium bowl; set aside.
- 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.
- 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.
- 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.