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Sweet Dessert Crepes

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Recipe by:
Cinnamon adds a touch of spice to these delicate crepes that are filled with fresh fruit and topped with strawberry sauce. These would be a perfect addition to a summer brunch menu.
Yield: 12 servings
Total Time:

Ingredients

1 1/2 cups sliced fresh strawberries
1 tablespoon sugar
1 1/4 cups LACTAID® Reduced Fat Milk
1 cup all-purpose flour
1 egg
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon cooking oil
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
2 medium bananas, cut up
1 1/2 cups fresh blueberries

Preparation

  1. In a blender container combine strawberries and 1 tablespoon sugar. Cover and blend until smooth. Pour mixture into a small bowl. Cover and chill. Wash blender container. Combine LACTAID® Reduced Fat Milk, flour, egg, 1 teaspoon sugar, vanilla, oil, cinnamon, baking powder and salt in blender container. Cover and blend until smooth.
  2. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour about 3 tablespoons of batter into center of skillet. Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds. Slide finished crepes onto paper towels; let cool. (You should have 12 crepes.)
  3. In a medium bowl combine banana and blueberries. Tuck crepes into dessert cups and fill with fruit mixture or fill and fold crepes with fruit mixture. Drizzle with strawberry sauce.

Notes

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 filled crepe

Amount Per Serving

Calories 95
Total Fat 1.47g
Calories from Fat 13.10kcal
Saturated Fat 0.50g
Cholestrol 20.00mg
Sodium 51.63mg
Total Carbohydrate 18.67g
Dietary Fiber 1.59g
Sugars 7.89g
Protein 2.83g
Calcium 44.47mg
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