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Cinnamon Crepes

Cinnamon Crepes


  • 2 large eggs
  • 1 tablespoon light brown sugar
  • 3 tablespoons ground cinnamon
  • 1 1/2 cups lowfat milk
  • 2 teaspoons canola oil
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • Cooking spray
  • 1 cup lowfat vanilla frozen yogurt, softened
  • 1 1/2 cups frozen unsweetened berries, thawed
  • Powdered sugar (optional)


  1. Place eggs, brown sugar, cinnamon, milk, and oil in a blender; blend on low. Slowly add flours 1/2 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.
  2. Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add cup batter to the pan. Using the tip of a spatula, quickly spread to form a 6-inch circle. Cook crepe for 30 seconds or until lightly browned and crispy on the edges. Carefully flip with spatula. Cook 30 seconds more until second side is lightly browned.
  3. Repeat 7 times with the rest of the batter, respraying the pan between each crepe. Spread 2 tablespoons frozen yogurt on each crepe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired.


  • Nutritional information does not include optional powdered sugar.

Nutrition Information

Per serving: 373 kcal cal., 9 g fat (3 g sat. fat), 64 g carb., 8 g fiber, 23 g sugar, 14 g pro., 255 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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