Breakfast Rainbow Crepes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 3.1 g
  • Cholesterol: 3.4 mg
  • Sodium: 35.0 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Breakfast Rainbow Crepes calories by ingredient
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Number of Servings: 8


    Milk, 1%, 1 cup
    Yogurt, plain, low fat, 1 cup (8 fl oz)
    Raspberries, Strawberries, Kiwi etc 4 cup
    Almonds, 1/4 cup, slivered
    Oat Bran, 1/4 cup
    Egg white, 5 serving
    Whole Wheat Flour, 2/3 cup
    Splenda, 1 tsp
    Splenda, 2 tbsp


Serving Size - 2 Crepes - 1/8 of recipe
Weight Watchers Points - 2 per serving
•Place mixed fruit in 6 cup bowl and sprinkle with the 2 Tbsp of SPLENDA® Granular. Toss gently to mix, cover and set aside in fridge.

•Place the milk, eggs, 1 tsp SPLENDA® Granular and almond extract in blender and mix.

Add the flour and oat bran, then process again until blended.
•Cover and refrigerate for at least one hour.

•Mix yoghurt and 2 tsp SPLENDA® for topping and set aside in fridge.

•For each crepe, pour about 2 Tbsp of batter in a 7” crepe pan that has been sprayed with non-stick cooking spray and heated over medium heat. Swirl to coat the pan and gently flip once the top looks dry. Cook second side about twenty seconds more. Remove to plate and keep warm. Repeat until all batter has been used.

•Place two crepes on each plate, fill each with about 1 Tbsp fruit mix. Fold crepes and garnish with about 1 Tbsp of yoghurt and 1 Tbsp fruit – then sprinkle lightly with toasted almonds.

Number of Servings: 8

Recipe submitted by SparkPeople user BROUGHTON.

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