Breakfast Fruit Crêpes

By pammons

Makes 6 (2-crepe) servings, each containing approximately:
280 calories
28 gm. carbohydrate
14 gm. fat
84 mg. cholesterol
12 gm. protein
155 mg. sodium
4 gm. fiber

Ingredients

• Crêpes:
• 2 eggs
• 1 1/2 cups skim milk
• 1/4 teaspoon salt
• 4 tablespoons canola oil
• 1 cup whole-wheat flour
• Ricotta Cheese Filling:
• 1 cup low-fat ricotta cheese
• 3 tablespoons powdered sugar or 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries, organic strawberries or blackberries
• 3/4 cup fruit coulis (see recipe)

Details

Servings 6

Preparation

Step 1

1. In a medium bowl, beat eggs with wire whip until smooth. Add remaining ingredients and mix well. Mixture should resemble thin pancake batter.
2. Place 1 teaspoon canola oil in a nonstick crepe pan and heat over medium flame until pan is hot. Pour 3 tablespoons of batter all at once into pan and rotate pan immediate to coat the entire bottom evenly. Cook until edges begin to turn brown and top is firm to the touch. Loosen edges and flip crepe. Cook another 15 to 20 seconds and remove. Repeat for remaining crepes.
3. Combine all ingredients for ricotta filling in a medium bowl and mix well.
4. Place 1 crepe on a flat surface. Spread 1 heaping tablespoon ricotta filling in center of crepe. Top with 2 tablespoons berries and roll. Repeat for remaining crepes.
4. Garnish with 2 tablespoons fruit coulis or garnish with 1/4 cup berries.