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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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In Providence, Utah, Leica Merriam greets the day in a luscious way-with homemade crepes served with berries and yogurt. I found this low-fat recipe in a magazine and made it even quicker and lighter, she writes. The crepe batter whips up so easily in the blender. Ingredients:
2 tablespoons sugar |
4 cups blueberries, blackberries and/or raspberries |
1 cup fat-free milk |
1 egg |
3 egg whites |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
2/3 cup king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
16 teaspoons reduced-sugar apricot preserves |
1 cup (8 ounces) reduced-fat reduced-sugar vanilla yogurt |
Directions:
1. Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour.
2. Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
3. Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately. Yield: 8 servings.
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