Facebook Twitter

Cinnamon Fruit Filled Crepes

Cinnamon Fruit Filled Crepes

Calories 140 (6% from fat)
Fat 1 gram
Saturated Fat .28 gram
Trans Fat 0 gram
Chol. 17.5 mg.
Sodium 95 mg.
Carb. 23 gram
Fiber 3.1 gram
Sugar 9.25 gram
Sugar Alcohol 0 gram
Protein 10 gram

Ingredients


3/4 cup whole wheat flour

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1 tsp. cinnamon

3/4 cup fat-free half & half

1/4 cup fat-free milk

4 egg whites

1/2 tsp. vanilla extract

Non-fat cooking spray

Fruit Filling:

1.25 cups frozen blackberries
(NO SUGAR ADDED)

1 cup frozen blueberries
(NO SUGAR ADDED)

8 large frozen strawberries
(NO SUGAR ADDED)

2 Tbsp. Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

8 tsp. powdered sugar


These instructions are for making crepes with frozen fruit. We always try to choose frozen, canned or bottled ingredients you can purchase in advance, that have the same nutritional value as fresh, so you can make the recipes when YOU want and not worry about spoilage.

1. Combine the first 8 ingredients together (whole wheat flour through vanilla) in a bowl and mix thoroughly with a whisk. This is your crepe mix. Set aside.

2. Pour strawberries in a microwave safe bowl and cook for 1-2 minutes until thawed. Remove from the microwave and quarter the strawberries. Put back in and finish heating for 1-2 minutes. Set aside.

3. Pour blackberries and blueberries in a microwave safe bowl and cook for 3-4 minutes until hot. Combine all the berries in 1 bowl and gently stir in the 2 Tbsp. of Splenda. This is your fruit mixture.

4. Heat a non-stick frying pan on medium-high heat. Once it's warm, spray with fat-free cooking spray. Scoop up 1/4 cup of mix for each crepe and pour into frying pan. Quickly tilt the pan in all directions to spread the batter out into a thin film. Cook for 1 minute or until the surface of the crepe appears dry. Flip the crepe over and cook for an addition 20 - 40 seconds.

5. Remove the crepe from the pan and put it on a serving plate. Pour 1/4 cup of fruit mixture in the center of each crepe and fold both sides of the crepe up over the fruit. (You can arrange the crepes seam side up or down, it doesn't really matter!) Sprinkle with powdered sugar and serve.

Yield: 8 Servings - 1 Filled Crepe Per Serving


Cinnamon Fruit Filled Crepes 

This is a Freezer Friendly Recipe!

Cinnamon Fruit Filled Crepes - Frozen Picture

If you plan on freezing the crepes for later, stack them between single layers of wax paper to prevent them from sticking and place in a large freezer safe plastic bag. Freeze them flat.

Re-heat each crepe for approximately 1 minute.

Then serve with fruit, per instructions 2, 3 & 5.

  • Print Friendly and PDF
    More Recipes

    BreakfastBreakfast