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Nutrition Facts
Serving Size 114 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 45 mg 2%
Total Carbohydrate 30 g 10%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 6 g
Vitamin A 6% • Iron 6%
Vitamin C 0% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Blueberry Rhubarb Crepes

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Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 H-E-B Large Eggs
1 1/4 cup(s) H-E-B MooTopia Milk, fat free
1 cup(s) H-E-B The Baker's Scoop All Purpose Flour
3 Tbsp H-E-B Unsalted Butter, melted, divided
1 cup(s) H-E-B More Fruit Cherry Blueberry Fruit Spread
2 cup(s) H-E-B frozen Rhubarb
2 cup(s) H-E-B Vanilla Yogurt
1/4 cup(s) H-E-B Powdered Sugar
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Instructions

1
Combine 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.
2
Combine fruit spread and rhubarb in a microwave-safe bowl, cover and microwave on high power in 1 minute increments for a total of 4 minutes.
3
Heat a heavy-bottom 10-inch non-stick 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.
4
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 spoonful of blueberry rhubarb sauce.

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