Mixed Berry Crepes

Mixed Berry CrepesRecipe
Randy Mayor; Melanie J. Clarke
Frozen berries make these sweet crepes a year-round treat, not just a seasonal splurge. Prepare and refrigerate the filling up to a day ahead.


12 servings (serving size: 1 filled crepe)

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 30 %
Fat 4 g
Satfat 2.1 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 18.1 g
Fiber 1.9 g
Cholesterol 44 mg
Iron 0.9 mg
Sodium 108 mg
Calcium 44 mg


1 1/2 cups frozen unsweetened raspberries, thawed
1 1/2 cups frozen unsweetened blueberries, thawed
1 cup sliced frozen unsweetened strawberries, thawed
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
6 tablespoons 1/3-less-fat cream cheese, softened
1 tablespoon powdered sugar (optional)


Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until thickened. Remove from heat; stir in juice. Cool.

Spread 1 1/2 teaspoons cream cheese over each Make-Ahead Crepe, and top each with about 2 1/2 tablespoons berry mixture; roll up. Top each crepe with about 2 tablespoons berry mixture. Sift powdered sugar evenly over crepes just before serving, if desired.


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