Blueberry Crepes Recipe

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Blueberry Crepes Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Blueberry Crepes

 

Ingredients

12 rich crepes
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) granulated sugar
1 replacement
1 dash salt
1 cup (250 ml) skim milk
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) vanilla extract
2 cup (500 ml) fresh blueberries
1 (rinsed)
1 cup (250 ml) lo-cal whipped
1 topping (prepared)



 

Preparation

Reserve crepes. Combine cornstarch, sugar replacement, salt, milk,
lemon juice and vanilla in saucepan. Cook and stir over medium heat
until slightly thickened; remove from heat. Crush 1 cup (250 mL) of
the blueberries and add to cream mixture. Return to heat, and cook
and stir until thickened. Cool. Fold in remaining blueberries. Divide
evenly between crepes, and fold or roll the crepes. Top each with
heaping 1 tblsp (15 mL) topping.

Exchange 1 serving: 1/2 bread
1/2 fat

Calories 1 serving: 72

 

 

Servings: 12

 

 

 

 


 

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