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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 155.3
  • Total Fat: 6.4 g
  • Cholesterol: 77.6 mg
  • Sodium: 202.3 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.2 g

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Crepes with cottage cheese blueberry-vanilla filling and blueberry sauce

Submitted by: KB8588
Crepes with cottage cheese blueberry-vanilla filling and blueberry sauce

Introduction

These crepes are extremely easy and fast to make. The filling is nice and light, yet full of flavor. This makes a fantastic breakfast, or even a nice dessert. This recipe only makes about three crepes, as I typically cook for myself only. You may want to increase the amount of filling, depending on your personal taste. These crepes are extremely easy and fast to make. The filling is nice and light, yet full of flavor. This makes a fantastic breakfast, or even a nice dessert. This recipe only makes about three crepes, as I typically cook for myself only. You may want to increase the amount of filling, depending on your personal taste.
Number of Servings: 3

Ingredients

    Crepes:
    1 medium egg (beaten)
    1/4 cup white flour
    2 tsp Splenda
    3 oz. Almond Breeze unsweetened vanilla almond milk
    1 tbsp unsalted butter (melted)
    A splash of vanilla extract (optional)

    Sauce:
    1/2 cup fresh blueberries
    2 oz. V8 Acai-Mixed Berry juice
    1 tablespoon Splenda (or more to taste)
    A splash of vanilla extract (optional)

    Filling:
    1/2 cup lowfat cottage cheese
    2 tsp Splenda
    A splash of vanilla extract

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Directions

Mix all crepe ingredients together with a whisk until batter is free of lumps. The consistency should be runny. It does begin to thicken if you leave it sit for a while, and in that case, add a little bit more almond milk.

Heat nonstick skillet to medium heat. Spray with Pam or other cooking spray. Pour 1/4 cup of crepe batter into middle of pan. Twirl pan around to evenly distribute a thin layer over bottom of pan. Wait about 45 seconds, or until batter appears dry. Flip crepe, wait another 30-45 seconds, and place on plate. Cover with foil to maintain heat. Repeat until all batter is used.

In a small saucepan, add blueberries, V8, and Splenda. Let simmer about five minutes or until blueberries appear to have broken down, and the color is rich. Add Splenda to taste. Add vanilla if desired.

For filling, simply put cottage cheese, Splenda, and vanilla in a bowl, and mix. If a smoother texture is desired, a blender may be used, though keep in mind that you may have to add more liquid (almond milk works just fine) to create the proper consistency. I also placed my filling in the microwave for about 20 seconds to warm it up a bit.

Place filling and a few fresh blueberries in center of crepe, and roll up burrito-style. Top with blueberry sauce, a few fresh blueberries, and a sprinkle of powdered sugar (if desired).

Number of Servings: 3

Recipe submitted by SparkPeople user KB8588.






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