Fruit ‘n’ Cream Crepes

Total Time Prep: 20 min. + chilling Cook: 15 min.
Yield 2 servings
Test Kitchen Approved
This fresh and creamy breakfast is just the start—you can fill the light crepes with anything you like! — Ruth Kaercher, Hudsonville, Michigan

Ingredients

  • 1/3 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons confectioners' sugar
  • 1/4 teaspoon baking powder
  • Dash salt
  • 2 teaspoons butter, divided
  • FILLING:
  • 2 ounces cream cheese, softened
  • 3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
  • 4 teaspoons 2% milk
  • 1/8 teaspoon vanilla extract
  • 1/3 cup each fresh blueberries, strawberries and raspberries

Directions

  1. In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour.
  2. In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons 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 wire rack. Make 3 more crepes, adding remaining 1 tsp. butter to skillet as needed.
  3. For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining 1/2 tsp. confectioners' sugar.

Nutrition Facts

2 filled crepes: 325 calories, 16g fat (9g saturated fat), 99mg cholesterol, 300mg sodium, 38g carbohydrate (22g sugars, 3g fiber), 8g protein.

This fresh and creamy breakfast is just the start—you can fill the light crepes with anything you like! — Ruth Kaercher, Hudsonville, Michigan
Recipe Creator

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