For the Crepes (makes about 12):
1 cup all purpose or white whole wheat flour
1 1/2 cups 1% milk (or milk of your choice)
2 large eggs
1 teaspoon oil, olive or grapeseed
For the Berries:
6 oz package blackberries
6 oz package raspberries
12 oz package strawberries, cut in quarters
12 tablespoons light whipped cream of your choice (or yogurt/cottage cheese)
1 teaspoon powdered sugar, for topping
In a blender, blend flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside on a plate and repeat with remaining crepe mixture.
To serve, spoon 1 tablespoon cream or your desired filling into center of each crepe. Top with some berries and roll crepes.
Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.
Yield: 6 Servings, Serving Size: 2 crepes
Amount Per Serving: Freestyle Points: 4, Points +: 3, Calories: 180 calories, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 63mg, Sodium: 50mg, Carbohydrates: 30g, Fiber: 5g, Sugar: 10g Protein: 7g