Cinnamon Crêpes
Get a third of your daily Vitamin C and calcium needs with this dessert!
Serves: 4
Prep Time: 1 hour
Cook Time: 35 minutes
Nutrition Score per serving:
(2 crêpes): 367 calories, 7 g fat (18% of calories), 2 g saturated fat, 64 g carbs, 12 g protein, 8 g fiber, 307 mg calcium, 5 mg iron, 116 mg sodium
Ingredients
2 large eggs1 tablespoon light brown sugar
3 tablespoons ground cinnamon
1 ½ cups lowfat milk
2 teaspoons canola oil
¾ cup all-purpose flour
¾ cup whole-wheat flour
Cooking spray
1 cup lowfat vanilla frozen yogurt, softened
1 ½ cups frozen unsweetened berries, thawed
Powdered sugar (optional)
Directions
>Place eggs, brown sugar, cinnamon, milk, and oil in a blender; blend on low.
>Slowly add flours ½ cup at a time, stopping to scrape down the sides of the blender if necessary. When the batter is the consistency of heavy cream, pour into a bowl and refrigerate for 45 minutes.
>Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add ¼ cup batter to the pan. Using the tip of a spatula, quickly spread to form a 6-inch circle.
>Cook crêpe for 30 seconds or until lightly browned and crispy on the edges. Carefully fl ip with spatula. Cook 30 seconds more until second side is lightly browned. Repeat 7 times with the rest of the batter, respraying the pan between each crêpe.
>Spread 2 tablespoons frozen yogurt on each crêpe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired.
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