Blueberry Cornmeal Crepes

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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
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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

    cup cornmeal
    ⅓ cup all-purpose flour
    teaspoon baking powder
    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.

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