Blueberry Cornmeal Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
½ cup cornmeal⅓ cup all-purpose flour½ teaspoon baking powder½ teaspoon baking soda1 teaspoon Splenda⅛ teaspoon salt1 large egg1 cups milk, 2%1 cup soy milk2 tablespoons butter, unsalted, melted3 ounces blueberries
Combine dry ingredients in a large mixing bowl. Add egg and milk and whisk until smoothly blended. Whisk in melted butter and blueberries. Heat 10" non-stick skillet over medium-high heat. Coat pan with non-stick cooking spray. When pan is hot, pour in 1/4 cup batter and swirl the pan to coat the bottom with batter. Cook until the top is just dry, then roll from the edge with a silicon spatula. Serve immediately or keep warm in a 170° oven until ready to serve. Makes 12 crepes.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 10.0 g
- Cholesterol: 74.2 mg
- Sodium: 315.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 3.0 g
- Protein: 8.9 g