Thursday, June 20, 2013

Blueberry Crepes

The recipe came from the Yoga Body Diet book.  These were pretty easy to make. Confession: I didn't make them my mom did, but she said they weren't a lot of work.  This recipe makes enough for seven people. For those of you who are watching what you eat, two crepes with berries is 201 calories.

1 cup Whole Wheat Flour
1 1/2 cups of Soy Milk(we used 2 % milk)
2 egg whites
2 tablespoons Canola Oil
1/4 teaspoon Salt

1 Cup of fresh berries (I recommend blueberries)
1/4 cup water
2 tablespoons honey
1 cup reduced-fat ricotta cheese
1 teaspoon grated orange zest

Place the flour, milk, egg whites, oil, and salt in a blender or food processor, and blend until a smooth batter forms.  There shouldn't be any lumps.  Cover the batter and refrigerate it for one hour.

Coat a pancake griddle with nonstick cooking spray.  Heat over medium to high heat.  Pour 1/4 of the batter into the griddle.  Spread the batter with the back of a large spoon.  Cook until the edges begin to brown and small bubbles form.  Flip the crepe to ensure that both sides are cooked. Transfer the crepe to a plate, and repeat using the remaining batter.

Place the berries in a small saucepan with the water. Cook over high heat until the berries start to break apart.  Remove from heat and cool for five minutes pros to stirring in one tablespoon of honey.  Set aside.  Combine the ricotta, remaining honey, and orange zest in a food processor.  Pulse until smooth.  Place one crepe on a flat surface.  Spread 1 full tablespoon of the ricotta filling in the center of the crepe. Roll into a cigar shape.  Top with 2 tablespoons of the cooked berries. Repeat for the remaining crepes.

Let me know how you like the crepes, if you decide to try out the recipe. 

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