Realizations Inc

I like Crêpes. Period. No, actually I love crêpes. Most likely that comes from the French ancestors in my maternal line. At any rate, since blueberries are my favorite fruit, I enjoy berry crêpes or mixed-berry crêpes. This recipe has the taste I like without a ton of fat and sugar (which I don’t like). When I serve brunch for family and friends, I often make a savory crepe (Taylor’s Spinach-Mushroom Crêpe) for a first course, and finish off with these berry-berry crêpes. It’s a taste-treat for me!

Yield: 10 servings (serving size: 1 filled crêpe)

Crêpe Ingredients

10 made-ahead crêpes or a package of ten pre-made 9-inch
French Crêpes (I use Melissa's)

• 3 cups fresh or frozen unsweetened berries
• 1 cup nonfat cottage cheese whizzed in a blender until smooth
• 6-12 ounces low-fat berry yogurt depending on how saucy you want the filling (I tend to use Clover or any brand that contains no high-fructose corn syrup)
• ¼ cup sweetener, if you want sweeter crêpes
• Blueberry or maple syrup or home-made topping sauce (see below)

Preparation

Place all ingredients in a bowl and stir gently.

Spread out crêpes and place spoonfuls of the mixture on each (across the center from side-to-side) until all mixture is divided among the 10 crêpes.

Roll very gently. Place on a platter or on individual plates.

You can top with whipped cream, blueberry or maple syrup, or home-made sauce. Serve and enjoy!

Home-made Topping Sauce

• ½ cup berry juice
• ¼ cup sweetener
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 cup fresh or frozen unsweetened blueberries

Mix berry juice, sweetener, and cornstarch together. Place over medium heat and stir continually until thickened.

Add lemon juice and blueberries. Mix gently.

Place a spoonful of mixture on top of each crêpe until all mixture is used.