Cinnamon Crepes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 135.5
- Total Fat: 7.4 g
- Cholesterol: 222.3 mg
- Sodium: 113.0 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 10.3 g
View full nutritional breakdown of Cinnamon Crepes calories by ingredient
Introduction
Great dessert for family and company. I made this for my family and they loved it. This is a great recipe for the holidays and your guest will never know they are eating something that is good for them Great dessert for family and company. I made this for my family and they loved it. This is a great recipe for the holidays and your guest will never know they are eating something that is good for themNumber of Servings: 2
Ingredients
-
Egg, fresh, 2 large
light brown sugar, 1 tbsp
Ground Cinnamon 3 tlsp
Lowfat Milk 11/2 cups
conola oil 2 tsp
allpurpose flour 3/4 cup
whole-wheat flour 3/4 cups
cooking spray
lowfat frozen vanilla yogurt soften 1 cup
frozen unsweetened berries,thawed 11/2 cups
powdered sugar optional
Directions
Place eggs, brown sugar, cimmamon, milk,and oil in blender,blend on low until mixed.
Slowly add flours 1/2 cup at a time, stopping to scrape down sides of blender. When the batter is the consistensy of heavy cream, pour into bowl and refrigerate for 45 mins. ( Can make this night before if desired.
Coat an 8 inch nonstick skillet with cooking spray over meduim-high heat. Add 1/4 cup batter to the pan. Using tip of spatula quickly spread to form a 6 inch circle.
Cook crepe for 30 seconds or until lighly browned and crispy on the edges. Carefully flip with soatula. Cook 30 seconds more or until 2nd side is lightly brown. Repeat this procedure 7 times with the rest of the batter respraying the pan between each crepe.
SPREAD 2 tablespoons frozen yogurt on each crepe, then add 3 tablespoons berries. Roll up and serve with powdered sugar. If you really want to treat yourself ommit the powered sugar and add low fat cannned whip cream to your rolled up crepe
Number of Servings: 2
Recipe submitted by SparkPeople user SGTMCKINNEY.
Slowly add flours 1/2 cup at a time, stopping to scrape down sides of blender. When the batter is the consistensy of heavy cream, pour into bowl and refrigerate for 45 mins. ( Can make this night before if desired.
Coat an 8 inch nonstick skillet with cooking spray over meduim-high heat. Add 1/4 cup batter to the pan. Using tip of spatula quickly spread to form a 6 inch circle.
Cook crepe for 30 seconds or until lighly browned and crispy on the edges. Carefully flip with soatula. Cook 30 seconds more or until 2nd side is lightly brown. Repeat this procedure 7 times with the rest of the batter respraying the pan between each crepe.
SPREAD 2 tablespoons frozen yogurt on each crepe, then add 3 tablespoons berries. Roll up and serve with powdered sugar. If you really want to treat yourself ommit the powered sugar and add low fat cannned whip cream to your rolled up crepe
Number of Servings: 2
Recipe submitted by SparkPeople user SGTMCKINNEY.