Healthy breakfast crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
whole rolled oatswhole wheat flourmilk-soymaple flavorsugarFilling:blueberries-frozencornstarchlow calorie syrupTopping: nonfat vanilla yogurt or whipped tofu cream(lemon n sugar)
Blend the first ingredients with water until a runny syrup consistency, then use pam and spray your iron skillet(s), brown on each side
Then half of the blueberries boiling in water to cover them, stir the cornstarch into cold water and stir with a fork. When the blueberries are boiling, drop in the cornstarch and stir until it thickens, turn off and add the remaining frozen ones. I make this runny to go over a blintz filling or thick to have a yogurt topping, add the syrup.
Then assemble crepes, fill w/ blueberries, wrap and place seam down, then top w/ yogurt, then make the kids do the dishes.
Serving Size: makes 6-8 crepes
Number of Servings: 6
Recipe submitted by SparkPeople user ELLBELL22.
Then half of the blueberries boiling in water to cover them, stir the cornstarch into cold water and stir with a fork. When the blueberries are boiling, drop in the cornstarch and stir until it thickens, turn off and add the remaining frozen ones. I make this runny to go over a blintz filling or thick to have a yogurt topping, add the syrup.
Then assemble crepes, fill w/ blueberries, wrap and place seam down, then top w/ yogurt, then make the kids do the dishes.
Serving Size: makes 6-8 crepes
Number of Servings: 6
Recipe submitted by SparkPeople user ELLBELL22.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 2.7 g
- Cholesterol: 1.7 mg
- Sodium: 64.1 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 5.4 g
- Protein: 7.2 g
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