Mixed Berry Crepes

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.

Yield: 12 servings (serving size: 1 filled crepe)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 30%
  • Fat: 4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4g
  • Carbohydrate: 18.1g
  • Fiber: 1.9g
  • Cholesterol: 44mg
  • Iron: 0.9mg
  • Sodium: 108mg
  • Calcium: 44mg

Ingredients

  • 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
  • 12 Make-Ahead Crepes
  • 1 tablespoon powdered sugar (optional)

Preparation

  1. 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.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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