Sweet And Tangy Berry Filled Crepes Recipes

MIXED BERRY CREPES

Mixed Berry Crepes image

The freshness of sweet berries paired with apricot preserves makes these crepes a perfect breakfast treat. -Leica Merriam, Providence, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
4 cups blueberries, blackberries and/or raspberries
1 cup fat-free milk
1 large egg
3 large egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cornmeal
16 teaspoons reduced-sugar apricot preserves
1 cup vanilla yogurt

Steps:

Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour., Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 1g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 64mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

MIXED BERRY CREPES

Mixed Berry Crepes image

You will love these crepes!

Provided by Seema

Categories Crepes and Blintzes

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups mixed frozen berries
½ cup maple syrup
4 large eggs
1 ½ cups milk
1 cup all-purpose flour
1 ¼ tablespoons white sugar
¾ teaspoon salt
1 tablespoon unsalted butter, or as needed
¼ cup whipped cream, or to taste

Steps:

Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.

Nutrition Facts : Calories 143 calories, Carbohydrate 24 g, Cholesterol 67.9 mg, Fat 3.7 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 184.3 mg, Sugar 13.5 g

BERRY DELICIOUS FRUIT CREPES

Berry Delicious Fruit Crepes image

One of the best breakfasts ever, light and sweet and so satisfying! This is my take on fruit crepes. I mixed and match several recipes and added my own twist.

Provided by ChefJulieS

Categories Breakfast

Time 40m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 cups milk
1/2 teaspoon vanilla
2 eggs
4 ounces cream cheese, softened
6 ounces one container vanilla yogurt
2 tablespoons sour cream
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups berries (blueberries, black berries, raspberries, andor sliced strawberries, etc.)

Steps:

For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.

Nutrition Facts : Calories 405.5, Fat 19, SaturatedFat 11, Cholesterol 159, Sodium 263.9, Carbohydrate 44.6, Fiber 1, Sugar 15, Protein 13.4

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