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Mixed Berry Crepes

Cooking Light

Randy Mayor; Melanie J. Clarke

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Worthy of a Special Occasion

Frozen berries make these sweet crepes a year-round treat, not just a seasonal splurge. Prepare and refrigerate the filling up to a day ahead.

Yield: 12 servings (serving size: 1 filled crepe)

Ingredients

  • 1 1/2  cups  frozen unsweetened raspberries, thawed
  • 1 1/2  cups  frozen unsweetened blueberries, thawed
  • 1  cup  sliced frozen unsweetened strawberries, thawed
  • 1/4  cup  granulated sugar
  • 1  teaspoon  cornstarch
  • 1  tablespoon  fresh lemon juice
  • 6  tablespoons  1/3-less-fat cream cheese, softened
  • 12  Make-Ahead Crepes
  • 1  tablespoon  powdered sugar (optional)

Preparation

Combine first 5 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until thickened. Remove from heat; stir in juice. Cool.

Spread 1 1/2 teaspoons cream cheese over each Make-Ahead Crepe, and top each with about 2 1/2 tablespoons berry mixture; roll up. Top each crepe with about 2 tablespoons berry mixture. Sift powdered sugar evenly over crepes just before serving, if desired.

Nutritional Information

Calories:
122 (30% from fat)
Fat:
4g (sat 2.1g,mono 1.2g,poly 0.4g)
Protein:
4g
Carbohydrate:
18.1g
Fiber:
1.9g
Cholesterol:
44mg
Iron:
0.9mg
Sodium:
108mg
Calcium:
44mg
Robin Miller, Cooking Light, NOVEMBER 2007