Whole Wheat Crepes with Raspberry Sauce

5
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
These simple crepes are an elegant way to finish a meal. Swap strawberries or mixed berries for the raspberries, if desired.

Ingredients

unsweetened frozen raspberries

cup(s)

jam

2 Tbsp, raspberry-variety

egg(s)

2 large

egg white(s)

4 large

table salt

¼ tsp

whole wheat flour

¾ cup(s)

low-fat milk

1½ cup(s), 1%

cooking spray

4 spray(s)

powdered sugar

1¼ tsp, divided

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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