My H-E-B Texas Life Magazine, November 2012
3H-E-B Large Eggs,
1 1/4c.H-E-B MooTopia Milk,
1c.H-E-B The Baker’s Scoop All Purpose Flour,
3Tbsp.H-E-B Unsalted Butter, melted, divided,
1c.H-E-B More Fruit Blueberry Fruit Spread,
2c.H-E-B Frozen Rhubarb,
2c.H-E-B Vanilla Yogurt,
1/4c.H-E-B Powdered Sugar,
1Combine eggs and milk in a mixing bowl, and beat 1 minute with an electric mixer. Add flour and beat 15 seconds. Add 2 tablespoons melted butter and mix 30 seconds or until a smooth batter is formed. Set aside.
2Combine fruit spread and rhubarb in a microwave-safe bowl, cover and microwave on high power for 4 minutes.
3Heat 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 seconds or until lightly browned on bottom. Turn crepe over and cook 15 seconds. Remove from pan and keep warm. Repeat process with remaining batter.
4To 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 spoonful of blueberry rhubarb sauce.
Calories: 200, Total Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 80mg, Sodium: 70mg, Carbohydrates: 29g, Dietary Fiber: 1g, Sugar: 13g, Protein: 7g