Crepes are light, thin pancakes that can have sweet or savory fillings. You can make this recipe with your favorite berries. It's a simple but scrumptious dessert, great for anytime of the year.

Ingredients

  • Berry Filling Ingredients

  • 2 cups
    fresh mixed berries (blueberries, raspberries and/or chopped strawberries)
  • 1 Tbsp.
    sugar
  • 1/4 tsp.
    grated fresh lemon peel
  • Crepes Ingredients

  • 1 cup
    all-purpose flour
  • 1 cup
    skim milk
  • 1/4 cup
    (2 oz.)
    Better'n Eggs®
  • Dash
    salt
  • 4 Tbsp.
    butter
  • Whipped Topping Ingredients

  • 1/2 cup
    heavy whipping cream
  • 1 tsp.
    sugar
  • Powdered sugar

Instructions

  • In small bowl stir together all berry filling ingredients. Let stand at least 15 minutes.

  • Meanwhile, in medium bowl whisk or stir together flour, milk, Better'n Eggs and salt until smooth. In large nonstick pan melt 1 teaspoon butter. Spread butter to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining butter and crepe mixture.*

  • In medium bowl whip cream and sugar until light peaks form. To serve, spoon 1/4 of berry mixture into center of each crepe. Top with whipped cream. Fold each edge of crepe over filling. Sprinkle lightly with powdered sugar. Best if served warm.**

  • *Crepes can be made ahead. After crepes are cooled, place between plastic wrap. Refrigerate up to 24 hours.

     

    **Recipe can easily be doubled.

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  • Breakfast
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  • Vegetarian
  • High Protein
  • >15 Minutes Prep Time

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