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Name: Mixed Berry Crepes
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1 1/2 cups unsweetened raspberries thawed; 1 1/2 cups unsweetened blueberries thawed; 1 cup sliced unsweetened strawberries thawed; 1/4 cup granulated sugar; 1 tsp cornstarch; 1 Tbsp fresh lemon juice; 6 Tbsp cream cheese 1/3 less fat, softened; 12 Make ahead crepes (recipe below); 1 Tbsp powdered sugar optional; CREPES (Make-ahead); 2 cups all purpose flour (about 9 oz); 1/2 tsp salt; 2 cups 2% milk; 1 cup water; 1 Tbsp butter melted; 4 large Eggs; cooking spray

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INGREDIENTS

1 1/2 cups unsweetened raspberries ; thawed
1 1/2 cups unsweetened blueberries ; thawed
1 cup sliced unsweetened strawberries ; thawed
1/4 cup granulated sugar
1 tsp cornstarch
1 Tbsp fresh lemon juice
6 Tbsp cream cheese ; 1/3 less fat, softened
12 Make ahead crepes ; (recipe below)
1 Tbsp powdered sugar ; optional
CREPES (Make-ahead)
2 cups all purpose flour ; (about 9 oz)
1/2 tsp salt
2 cups 2% milk
1 cup water
1 Tbsp butter ; melted
4 large Eggs
cooking spray

Servings

INSTRUCTIONS

For mixed berry crepes: Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 5 min. or until thickened. Remove from heat; stir in juice, cool. Spread 1 1/2 tsp cream cheese over each Make-ahead crepe and top each with about 2 1/2 Tbsp. berry mixture; roll up. Top each crepe with about 2 Tbsp. berry mixture. Sift powdered sugar evenly over crepes just before serving, if desired. Yield 12 servings (serving size: 1 filled crepe)

MAKE- AHEAD CREPES:

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Pace milk, 1 cup water, butter, and eggs in a blender; process until combined. Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hr.

Heat a 10 inch crepe pan or nonstick skillet over medium high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side. Place crepe on a towel; cool completely. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

* Can place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy duty zip top plastic bag. Refrigerate up to 5 days or freeze up to 2 months. If frozen, thaw in the refrigerator. Remove stack from the bag and reheat in a microwave at HIGH for 15 seconds.

NOTES

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Mixed Berry Crepes

1 1/2 cups unsweetened raspberries thawed
1 1/2 cups unsweetened blueberries thawed
1 cup sliced unsweetened strawberries thawed
1/4 cup granulated sugar 
1 tsp cornstarch 
1 Tbsp fresh lemon juice 
6 Tbsp cream cheese 1/3 less fat, softened
12  Make ahead crepes (recipe below)
1 Tbsp powdered sugar optional
  CREPES (Make-ahead) 
2 cups all purpose flour (about 9 oz)
1/2 tsp salt 
2 cups 2% milk 
1 cup water 
1 Tbsp butter melted
4 large Eggs 
  cooking spray

For mixed berry crepes: Combine first 5 ingredients in a saucepan; bring to a boil.  Reduce heat; simmer 5 min. or until thickened.  Remove from heat; stir in juice, cool.  Spread 1 1/2 tsp cream cheese over each Make-ahead crepe and top each with about 2 1/2 Tbsp. berry mixture; roll up.  Top each crepe with about 2 Tbsp. berry mixture.  Sift powdered sugar evenly over crepes just before serving, if desired.  Yield 12 servings (serving size: 1 filled crepe)

MAKE- AHEAD CREPES:
Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt in a medium bowl.  Pace milk, 1 cup water, butter, and eggs in a blender; process until combined.  Add flour mixture to blender; process until smooth.  Cover and refrigerate 1 hr.
Heat a 10 inch crepe pan or nonstick skillet over medium high heat.  Coat pan lightly with cooking spray. Remove pan from heat.  Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.  Cook about 1 minute.  Carefully lift edge of crepe with a spatula to test for doneness.  The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.  Turn crepe over; cook 30 seconds on other side.  Place crepe on a towel; cool completely.  Repeat procedure with cooking spray and remaining batter, stirring batter between crepes.  Stack crepes between single layers of wax paper or paper towels to prevent sticking.

* Can place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy duty zip top plastic bag.  Refrigerate up to 5 days or freeze up to 2 months.  If frozen, thaw in the refrigerator.  Remove stack from the bag and reheat in a microwave at HIGH for 15 seconds.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 12 Servings

Calories: 221
Calories from Fat: 80 (36%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.8g
Cholesterol 190.7mg		59 %
Sodium 5848.4mg		202 %
Potassium 298.1mg		8 %
Total Carbohydrate 23.6g		7 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 23.1g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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