Most berry crepes consist of one type of fruit. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take where apricot preserves enhance the flavor. You can use whatever fruit you like as long as it is sweet and ripe. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.
Crepes With Berries
- 4 cups fresh berries or thawed frozen berries: blueberries, cherries, raspberries
- 1 cup milk
- 1 egg
- 3 egg whites
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 cup toasted wheat germ
- 16 teaspoons reduced-sugar apricot preserves
- reduced-fat reduced sugar vanilla yogurt
- Nonstick cooking spray
- Measuring cups
- Measuring spoons
- 7-inch skillet
1. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and toasted wheat germ; cover and process until blended. Let set for 10 minutes.
2. Coat a 7-inch skillet with nonstick cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional nonstick cooking spray as needed.
3. Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarter; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup of berries. Serve immediately. Yield 8 servings.