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Raspberry-Yogurt Breakfast Crepes
Prep Time:
25 minutes
Cook Time:
15 minutes
Makes:
16 crepes
Ingredients

Batter:

3 H-E-B Large Eggs

1 1/2 c. H-E-B Fat Free Milk

1 1/2 c. H-E-B Baker's Scoop All Purpose Flour

1/4 tsp. salt

1/4 c. H-E-B Granulated Sugar or Hill Country Fare 0 Calorie Sweetener

6 Tbsp. H-E-B Butter, melted

* Hill Country Fare No-Stick Butter Spray

Filling:

1 1/2 c. H-E-B Part Skim Ricotta Cheese

1 1/2 c. H-E-B Non-Fat Vanilla Yogurt

2 c. fresh raspberries

1/4 c. H-E-B Powdered Sugar

1/3 c. H-E-B Chocolate Syrup

Directions


Mix eggs and milk in food processor or blender for 30 seconds. Add flo
ur, salt and sugar and blend for 30 seconds. Add butter and blend unti
l batter is smooth. Set aside at room temperature for 20 minutes.
Combine ricotta and yogurt in a bowl, cover, and refrigerate.
Heat a 10-inch skillet over medium heat for 2 minutes. Spray skillet w
ith butter spray and pour in 1/4 cup of batter, rotating to coat pan.
Cook crepe for 30 seconds or until lightly browned on bottom. Turn cre
pe over and cook for 15 seconds more. Remove crepe from pan and keep w
arm. Spray hot skillet with butter spray and make rest of crepes.
Fill crepes with 3 tablespoons of filling, add a few raspberries, and
roll up like a taco. Place crepes on a plate, seam side up. Top with p
owdered sugar, raspberries and chocolate syrup.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine, May 2010