Blueberry Crepes with Maple Cream
Recipe type: Breakfast Dishes
Prep time: 
Cook time: 
Total time: 
Serves: 5
Good for any meal of the day. Cook with Kids; Low Fat; Low Sodium.
  • ⅔ cup all-purpose flour
  • 1 tsp sugar
  • ¾ cup milk
  • 1 Egg
  • Vegetable cooking spray
  • ½ cup water
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1¼ cups fresh blueberries
  • ½ tablespoon lemon juice
  • ¼ cup cottage cheese
  • 3 tablespoons maple syrup
  • 3 tablespoons plain low fat yogurt
  2. Combine cottage cheese and maple syrup in container of an electric blender; cover and process until smooth.
  3. Pour into a bowl; stir in yogurt.
  4. Cover and chill 1 hour.
  5. CREPES:
  6. Combine flour, sugar, milk and eggs in container of an electric blender
  7. Cover and process until smooth, scraping sides of container occasionally with a rubber spatula.
  8. Pour batter into a bowl; cover and chill 30 minutes.
  10. Combine water, sugar and cornstarch in a small saucepan; stir well.
  11. Place over medium heat; cook 3 minutes or until thickened, stirring constantly.
  12. Add blueberries; bring to a boil. Reduce heat, and simmer 1 minute, stirring occasionally.
  13. Remove from heat; stir in lemon juice.
  15. Coat an 8-inch crepe pan or nonstick skillet with cooking spray and place over medium-high heat until hot.
  16. Remove pan from heat and spoon 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
  17. Place pan back on heat and cook about 1-1/2 minutes. Lift edge of crepe to test for doneness. Crepe is ready to turn when it can be shaken loose from pan. Turn crepe, and cook 1 minute on other side.
  18. Place crepe on a towel, and allow to cool.
  19. Repeat this procedure until all of the batter is used.
  20. Stack crepes between single layers of wax paper to prevent sticking.
  22. Spoon 2 tablespoons blueberry mixture in center of each crepe;
  23. Fold each crepe in half, then in quarters.
  24. Spoon Maple Cream over crepes.
Nutrition Information
Calories: 159 Fat: 1.3g Saturated fat: 0.5g Unsaturated fat: 0.5g Carbohydrates: 32g Sodium: 70mg Fiber: 1g Protein: 5g
Recipe by Defeat Diabetes Foundation at