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Raspberry-Yogurt Breakfast Crepes
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Nutrition Facts
Serving Size 121 g
(Approx. 16 Servings)
Amount Per Serving
Calories 200 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 110 mg 5%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 12 g
Protein 7 g
Vitamin A 6% • Iron 6%
Vitamin C 6% • Calcium 8%
*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.
Raspberry-Yogurt Breakfast Crepes
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Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

3 H-E-B Large Eggs
1 1/2 cup(s) H-E-B Fat Free Milk
1 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/4 Tsp salt
1/4 cup(s) Hill Country Fare 0 Calorie Sweetener
6 Tbsp unsalted butter, melted
1 1/2 cup(s) H-E-B Part Skim Ricotta Cheese
1 1/2 cup(s) H-E-B Non-Fat Vanilla Yogurt
1 Hill Country Fare No-Stick Butter Spray
1/4 cup(s) H-E-B Powdered Sugar
2 cup(s) fresh raspberries
1/3 cup(s) H-E-B Chocolate Syrup
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Instructions

1
Mix eggs and milk in food processor or blender for 30 seconds. Add flour, salt and sugar and blend for 30 seconds. Add butter and blend until batter is smooth. Set aside at room temperature for 20 minutes.
2
Combine ricotta and yogurt in a bowl, cover, and refrigerate.
3
Heat a 10-inch skillet over medium heat for 2 minutes.
4
Spray skillet with butter spray and pour in 1/4 cup of batter, rotating to coat pan.
5
Cook crepe for 30 seconds or until lightly browned on bottom. Turn crepe over and cook for 15 seconds more.
6
Remove crepe from pan, keep warm, and repeat cooking process for the rest of the batter.
7
Fill crepes with 3 tablespoons of filling, add a few raspberries, and roll up like a taco.
8
Place crepes on a plate, seam side up.
9
Top with powdered sugar, raspberries and chocolate syrup.

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