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


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


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


Mix eggs and milk in food processor or blender for 30 seconds. Add flour, salt and sugar a
nd blend for 30 seconds. Add butter and blend until batter is smooth. Set aside at room te
mperature 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 with butter spray and
pour in 1/4 cup of batter, rotating to coat pan. Cook crepe for 30 seconds or until light
ly browned on bottom. Turn crepe over and cook for 15 seconds more. Remove crepe from pan
and keep warm. 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 powdered sugar, raspberries and chocolate

Nutritional Information

No Nutritional Information Available


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