Whole Wheat Crepes with Raspberry Sauce
Unsweetened frozen raspberries
2 Tbsp, raspberry-variety
2 large egg(s)
Whole wheat flour
1% low-fat milk
1½ cup(s), 1%
Powdered sugar (confectioner's)
1¼ tsp, divided
- Place raspberries and jam in a small saucepan; set over medium-low heat. Cook, stirring occasionally, until raspberries are thawed and coated with jam; set aside.
- In a medium bowl, using an electric mixer, beat eggs and egg whites; add salt. Beat in flour and milk, alternating in batches, until batter is smooth.
- Coat a small skillet with cooking spray; heat over medium-high heat. Add 1/2 cup of batter to pan and immediately reduce heat to medium-low; tilt pan to evenly coat bottom of pan. Cook crepe until golden on bottom, about 2 minutes; flip with a spatula and cook until golden on other side, about 2 minutes more. Remove from skillet and cover to keep warm; repeat with remaining batter.
- Spoon about 2 tablespoons of sauce down center of each crepe; roll up and dust each with 1/4 teaspoon sugar. Yields 1 crepe per serving.