Whole Wheat Crepes with Raspberry Sauce
5
Points®
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
⅔ cup(s)
Jam
2 Tbsp, raspberry-variety
Egg
2 large egg(s)
Egg whites
4 large
Table salt
¼ tsp
Whole wheat flour
¾ cup(s)
1% low fat milk
1½ cup(s), 1%
Cooking spray
4 spray(s)
Powdered sugar (confectioner's)
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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