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Blueberry Crepes


Serves: 6

Prep Time: 5 minutes

Cooking Time: 20

Difficulty: Easy

Comments

Crepes are versatile and can be served as a main dish or a dessert. You can fill them with frozen yogurt, sugar free pudding or grilled fruits for a great dessert. You can use sugar substitutes in place of the agave nectar if desired.

Ingredients

1 egg(s), large

3/4 cup milk, 2% fat

1 tablespoon butter, light, melted

1 tablespoon canola oil

1 tablespoon agave nectar

1/2 teaspoon vanilla extract

1 teaspoon orange(s), peel, zest only

1/2 cup flour, all purpose

2 cups blueberries, fresh, or frozen

2 tablespoons agave nectar

1 tablespoons water

1 1/2 cups frozen yogurt, vanilla, no sugar added

Preparation

For the crepes: Place first seven ingredients in a medium mixing bowl beat for 2 to 3 minutes on medium speed. Add flour and beat for 1 minute until incorporated and no lumps are present. Heat a small-medium size nonstick skillet over medium heat (Use a skillet that is approximately 6 inches in diameter across the bottom of the pan). Pour one quarter cup of the batter into the center of the pan, then lift the pan from the burner and swirl slowly to coat the bottom of the pan with the batter. Once the batter has set and no longer looks shiny, carefully loosen the crepe around the edges and carefully turn over with a spatula. Cook for about 30 seconds until done and remove to a plate. Repeat until all crepes are cooked. (carefully stack them or over lap them on a plate). For the sauce: place blueberries, remaining agave nectar and about 2 tablespoons of water in a small saucepan. Cook over medium heat for about 5 minutes until berries are soft and syrup has slightly thickened. Allow to cool before serving (can be served warm or chilled.) To serve: Place each crepe on a serving plate. Arrange ice cream down the center of each crepe. Fold sides over the top. Spoon blueberry sauce on top and serve. (optional garnish with a dollop of whipped cream).

Nutrition

Per Serving About: 190 calories, 7 g fat, 3.5 g saturated fat, 0 g trans fat, 20 mg cholesterol, 4 g protein, 29 g carbohydrates, 1 g dietary fiber, 70 mg sodium; Diabetic Exchanges: 0.5 starch, 0.5 fruit, 0.5 other carbs, 1.5 fats; Carb Choices: 2


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