Vegetarian

Two-Berry Crepe is for Breakfast.

Two-Berry Crepe takes several minutes to prepare.

Two-Berry Crepe takes several minutes to cook.

Two-Berry Crepe makes 2 servings.

The ingredients for Two-Berry Crepe are:

2 whole eggs
1 c. low-fat cottage cheese
1/3 c. gluten-free flour
1 c. 1% milk
1 1/2 c. blueberries
2 c. raspberries
4 tsp. cornstarch
2 2/3 tsp. olive oil
1 tbsp. orange extract
3/4 c. water

Here is how you make Two-Berry Crepe:

In a mixing bowl, combine eggs, gluten-free flour, and milk to form a batter. This amount of batter will make four crepes. Pour 1/2 tsp. oil into a nonstick saute' pan or crepe pan. When the oil is hot, add a quarter of the batter to pan. Cover pan with another saute' or crepe pan. Cook on medium-high until bottom is set and crepe will move easily in pan. To turn crepe over, securely place second pan over first and turn pan over. The crepe will then be in the second saute' pan. The second side of the crepe should cook for only a minute or so to color it. Transfer crepe to serving plate and repeat process to make three more crepes. (If you need more oil in the crepe pan, omit oil from crepe filling and use it for cooking the crepes.) In a small bowl, add the cornstarch, orange extract, 2/3 tsp. oil, and water until cornstarch has dissolved. While the crepes are cooking, place dissolved cornstarch in another nonstick saute' pan to make crepe filling. While stirring constantly, heat dissolved cornstarch until a sauce forms, then add berries and heat through to create filling. When ready, divide filling among the four crepes by placing it in a line along the center of each crepe. Place 1/4 c. cottage cheese on top of filling and fold over the sides to make a trifold. Serve immediately, two crepes per plate.Serving Size: 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SWEET*PETITE.

The nutritional information for Two-Berry Crepe is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 467.2

• Total Fat: 15.7 g
• Cholesterol: 200.3 mg
• Sodium: 589.5 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 13.3 g
• Protein: 29.7 g