Whole Wheat Crepes
2/3 cup milk
2 Tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup whole wheat flour
Berry Cream Cheese Filling for Crepes
1 - 8 ounce package Fat Free Cream Cheese
2 teaspoons vanilla
2 Tablespoons preferred sweetener or honey to taste
1 cup fresh mixed berries (I used blackberries and raspberries)
Fresh berries for topping and garnish
Plain greek yogurt or fat free sour cream can be used as a garnish
To Prepare the crepes:
Beat the eggs, milk, vegetable oil, salt and vanilla until they are combined, about 1 minute. Next add the whole wheat flour and mix well.
Next, I poured the flour mixture into the blender and put it on the medium setting for about a minute.
Place the crepe mixture in the refrigerator and chill for about an hour.
To Prepare the Cream Cheese Filling
Measure 1 cup of fresh washed berries.
Place softened cream cheese, preferred sweetener (or sugar) and vanilla in a medium sized bowl and stir. Add the fresh berries to the cream cheese mixture.
Stir gently until combined.
Refrigerate until ready to begin preparing crepes.
Add 1/2 Tablespoon olive oil to a non stick skillet and heat to a low medium temperature. Place 1/4 cup of the whole wheat crepe mixture in the skillet and tilt pan until batter is evenly spread. I used a 10 inch skillet. Heat for 1-2 minutes and flip over when crepe is a golden brown. Repeat to the other side. Note, it is not necessary to add the olive oil each time, only add additional oil as needed.
To prepare, spoon the cream cheese mixture and spread in a straight line in the center of the crepe. Top with additional fresh clean berries.
Roll up from one side. As a healthy garnish instead of whipped cream, I added some plain greek yogurt. Fat free sour cream is another option. Serve immediately.
This recipe yielded 7 crepes and approximately 4 servings containing 250 calories each. Two tablespoons of plain greek yogurt would add an additional 15 calories if used as a garnish.