These crepes are lower in fat and cholesterol than the traditional version, yet they are extremely rich and delicious.
Makes 8 crepes.
- 1 1/2 c frozen blueberries
- 4 Tbsp brown sugar, loosely packed
- 1 Tbsp lemon juice
- 1/4 tsp almond extract
- pinch cinnamon
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1/2 c whole wheat flour
- 1/2 c self-rising flour*
- 1 Tbsp brown sugar, loosely packed
- 1/8 tsp salt
- 4 egg whites
- 1 c non-fat milk
- 1 Tbsp melted butter or margarine (or use canola oil)
- 1/2 c plain or flavored low-fat or nonfat yogurt or sour cream
- powdered sugar
- Place frozen berries and brown sugar in small saucepan and stir over medium heat until the blueberries have thawed and formed a liquid. Heat to a boil, lower heat, and simmer 5 minutes. Add lemon juice, almond extract and cinnamon.
- In a small cup or bowl, blend the cornstarch and water until dissolved and smooth. Add to the blueberries and stir constantly until thickened. Remove from flame and set aside.
- Using a whisk, blend all the dry ingredients together until there are no lumps. In a 1-quart bowl, beat the egg whites with a whisk and add the milk and melted butter. Blend the egg mixture well. Add the dry ingredients to the egg mixture and blend just enough to form loose batter with no large lumps.
- Heat a large skillet or crepe pan and add cooking spray or 1/2 tsp butter. Add 1/4 c batter and, using a circular motion, allow the batter to spread into a large thin crepe. After about 2 minutes, when the edges of the crepe are done, flip it over and cook another minute or so. Remove to a plate. Continue and stack the crepes.
- Put a tablespoon of blueberries to one side of the center of each crepe and roll. (You can also add a teaspoon of yogurt or sour cream inside the crepe if you like.) Place the crepes on a platter or on serving plates. Sprinkle with powdered sugar and dollop with yogurt, sour cream, and/or another scoop of blueberries.
You can make your own self-rising flour by blending 1/2 cup all-purpose flour with 1/4 tsp salt and 1/2 tsp baking powder.