Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Miller
Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
12 servings (serving size: 1 filled crepe)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

122 calories; calories from fat 30%; fat 4g; saturated fat 2.1g; mono fat 1.2g; poly fat 0.4g; protein 4g; carbohydrates 18.1g; fiber 1.9g; cholesterol 44mg; iron 0.9mg; sodium 108mg; calcium 44mg.
Advertisement