Blueberry Cornmeal Crepes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Blueberry Cornmeal Crepes calories by ingredient
Introduction
A special brunch recipe. Stir before you measure the batter for each crepe, as the cornmeal tends to settle. A special brunch recipe. Stir before you measure the batter for each crepe, as the cornmeal tends to settle.Number of Servings: 4
Ingredients
-
½ cup cornmeal
⅓ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon Splenda
⅛ teaspoon salt
1 large egg
1 cups milk, 2%
1 cup soy milk
2 tablespoons butter, unsalted, melted
3 ounces blueberries
Directions
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.
