Dress up these whole wheat breakfast crepes with a filling of fresh blueberries and an elegant topping of Greek yogurt and slivered almonds.
Preparation Time
10 mins
Cooking Time
4 mins
Total Time
14 mins
Calories
288 Calories
Recipe Instructions
Step 1
Place milk, flour, egg whites, applesauce, vanilla extract, sucralose sweetener, and salt in a bowl. Whisk batter thoroughly.
Step 2
Heat a large skillet over medium heat. Spray with cooking spray. Pour half of batter into the center of the skillet; turn skillet several times to spread evenly. Cook until golden brown, about 2 minutes. Flip carefully; add 1/2 the blueberries to the center of the crepe. Cook until bottom is golden brown, about 2 minutes more.
Step 3
Spoon 1/4 of the yogurt over the berries. Fold sides of crepe over the center; remove from skillet. Sprinkle lightly with 1/2 the sugar. Spoon another 1/4 of the yogurt on top; sprinkle with 1/2 the almonds. Repeat to make the second crepe.
Ingredients
1 teaspoon vanilla extract
2 egg whites
1 pinch salt
½ cup whole wheat flour
2 teaspoons confectioners' sugar
2 tablespoons slivered almonds
cooking spray
½ cup 1% milk
1 tablespoon unsweetened applesauce
1 (1 gram) packet granular sucralose sweetener (such as Splenda®)
