Blueberry Crepes

Recipe

Breakfast
Blueberry Crepes

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Recipe Data

10
Servings

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 ¼ c.Stonyfield fat-free French vanilla yogurt, divided
    1 c.blueberry pie filling
    1 c.Hy-Vee flour
    ¼ c.Hy-Vee powdered sugar
    2Hy-vee large eggs
    1 c.Hy-Vee skim milk
    3 tbsp.Hy-Vee margarine, melted
    1 tsp.almond extract
    ¼ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee ground cinnamon
    powdered sugar, optional

    Directions

    1. Stir together 1 cup yogurt and pie filling. Set aside.
    2. Sift flour and powdered sugar into a medium mixing bowl. Add eggs, milk, margarine, almond extract, salt and cinnamon. Beat until smooth.
    3. Add 3 tablespoons of batter to a lightly greased 6-inch skillet. Tilt skillet so that the batter spreads to almost cover the bottom of the skillet. Cook over medium heat until lightly browned, then turn and brown the other side. Repeat process with remaining batter.
    4. To serve, spread 1-1/2 tablespoons of yogurt mixture down the center of the crepe. Roll up enchilada-style.
    5. Top each crepe with 1 teaspoon remaining yogurt. Sprinkle with powdered sugar if desired.

    Nutrition facts

    Servings

    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 45mg
    • Sodium: 150mg
    • Total Carbohydrates: 25g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 8%