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Blueberry Rhubarb Crepes
Prep Time:
10 minutes
Cook Time:
15 minutes
Makes:
8 servings
Ingredients

3 H-E-B Large Eggs

1 1/4 c. H-E-B MooTopia Milk

1 c. H-E-B The Baker’s Scoop All Purpose Flour

3 Tbsp. H-E-B Unsalted Butter, melted, divided

1 c. H-E-B More Fruit Blueberry Fruit Spread

2 c. H-E-B Frozen Rhubarb

2 c. H-E-B Vanilla Yogurt

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

Directions


Combine eggs and milk in a mixing bowl, and beat 1 minute with an electric mixer. Add flou
r and beat 15 seconds. Add 2 tablespoons melted butter and mix 30 seconds or until a smoot
h batter is formed. Set aside.
Combine fruit spread and rhubarb in a microwave-safe bowl, cover and microwave on high pow
er for 4 minutes.
Heat a heavy-bottom 10-inch nonstick skillet over medium heat for 2 minutes. Brush skillet
with melted butter, pour in 1/4 cup batter and rotate pan to evenly coat. Cook crepe 30 s
econds or until lightly browned on bottom. Turn crepe over and cook 15 seconds. Remove fro
m pan and keep warm. Repeat process with remaining batter.
To assemble crepes: Fill each crepe with 3 tablespoons vanilla yogurt, roll up like a taco
and arrange on a platter seam side down. Dust with powdered sugar and serve with a spoonf
ul of blueberry rhubarb sauce.

Nutritional Information


Calories: 200, Total Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 80mg, Sodium: 70mg, Carboh
ydrates: 29g, Dietary Fiber: 1g, Sugar: 13g, Protein: 7g

Source


My H-E-B Texas Life Magazine, November 2012