Very Berry Crêpes

Very Berry Crêpes

You don’t have to visit Paris to enjoy great crêpes. Crêpes are basically like thin pancakes, and in Europe, often dressed up with various toppings–some sweet, some savory. They’re a fantastic alternative to a heavy plate of flapjacks, because they’re light and airy. They may seem difficult and too sophisticated to try outside of a restaurant settings, but trust us, these are just as easy to make as any pancake recipe. You can fill them with anything, and eat them any time of day. (Cooking pro-tip…aim to get some crispy edges for a bit of added texture!)



Prepare pancake mix according to the directions on the package. Let sit for 5 minutes. Spray a shallow non-stick pan with non-fat cooking spray; preheat pan on low to medium heat. Remove pan from the heat. Pour just enough batter to thinly coat the pan, swirling pan to spread evenly. Cook until the batter looks almost dry. Use a rubber spatula to lift the edges; turn onto the other side. Cook 30 to 60 seconds, remove from pan. Prepare pudding mix according to the directions on the package. Fill each crêpe with the pudding mixture and add fruit, if desired. Roll crêpes closed.  Top off with the whipped topping. Makes 1 serving or 3 crêpes.


Nutritional Facts

Calories 220 — Protein 30g — Carbohydrate 20g — Fat 1g — Fiber 5g