Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Blender Crepes; set aside.

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  • Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.

  • Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil. Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.

  • Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries. Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.

  • (Totals include Blender Crepes)

Nutrition Facts

188 calories; calories from fat 29%; fat 6g; saturated fat 3.2g; mono fat 1.7g; poly fat 0.5g; protein 4.6g; carbohydrates 30.3g; fiber 5.1g; cholesterol 42mg; iron 1.1mg; sodium 91mg; calcium 74mg.
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