Fresh Berries and Crème Crêpes
1/3 cup 2% milk
2 Tbsp beaten egg
¼ tsp pure vanilla extract
¼ cup all-purpose flour
1½ tsp confectioners’ sugar
¼ tsp baking powder
2 tsp butter, divided
2 oz cream cheese, softened
3 Tbsp plus ½ tsp confectioners’ sugar, divided
4 tsp 2% milk
1/8 tsp pure vanilla extract
1/3 cup each fresh blueberries, strawberries, and raspberries
For crêpe: In a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
In an 8-inch nonstick skillet, melt 1 teaspoon butter over medium-high heat. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; flip and cook 15–20 seconds longer. Remove to a wire rack. Make 3 more crêpes, adding remaining butter to skillet as needed.
For filling: In a small bowl, beat the cream cheese, 3 Tbsp confectioners’ sugar, milk, and vanilla until smooth. Spread 1 rounded tablespoon on each crêpe; top with ¼ cup of the mixed fruit, and roll up. Sprinkle with remaining confectioners’ sugar.
Makes 2 servings
Prep Time: 20 Min + Chilling
Per serving: 329 calories; 17g total fat; 10g saturated fat; 110mg cholesterol; 273mg sodium; 38g total carbohydrates; 2g dietary fiber; 8g protein;
Allergy Warning: Contains milk and eggs and wheat