Buckwheat Crepes With Blueberry Topping

By Totlxtc

Ingredients

• 1/2 * 1/2 cup nonfat plain yogurt
• 2 * 2 egg whites
• 1 * 1 teaspoon olive oil
• 1/2 * 1/2 cup all-purpose flour
• 1/2 * 1/2 cup buckwheat flour
• 1/4 * 1/4 teaspoon salt
• * vegetable oil cooking spray
• Topping
• 1/2 * 1/2 pint fresh blueberries
• 1 * 1 Granny Smith apple, grated
• 2 * 2 tablespoons sugar
• 2 * 2 teaspoons cornstarch
• 1 * 1 teaspoons lemon zest
• 1 * 1 teaspoons lemon juice
• 1 * 1 teaspoon vanilla

Details

Servings 4

Preparation

Step 1

Blend 1 1/2 cups water, yogurt, egg whites, both flours and salt in a blender until smooth. Refrigerate, covered, 1 hour and up to 8 hours. Combine all topping ingredients in a small saucepan over medium-low heat. Stir until cornstarch dissolves. Raise heat to medium-high and bring to a slow boil, stirring occasionally, until thick. Set aside.
2.
Heat a griddle or crepe pan over medium heat and coat with cooking spray. Transfer about 1/4 cup batter onto griddle and spread it out with the back of a spoon. Cook until crepe begins to brown around the edges and starts to dry out on top, 2 to 3 minutes. Flip and cook until crepe is still moist but no longer wet in the center, 2 minutes more. Repeat until you have 12 crepes (about 6 inches each).

The skinny

215 calories per 3 crepes, 2 g fat (0.4 g saturated), 42.8 g carbs, 4.2 g fiber, 7 g protein