Berry and Apricot Crepes

Natural.Foodie's picture

Sep. 16, 2011


Bran hot cereal 3/4 Cup (12 tbs) , uncooked (Quaker Oat)
Baking powder 1 Teaspoon
Skim milk 1 Cup (16 tbs)
Egg whites 3 , slightly beaten
Liquid vegetable oil/Margarine 1 Tablespoon
Apricot preserves 12 Ounce (1 Jar)
Dry white wine/Apple juice 2 Tablespoon
Sliced strawberries 1 Pint , sliced (2 Cups)
Frozen blueberries 3/4 Cup (12 tbs) (Fresh Or Thawed)
Chopped mint/1 teaspoon mint leaves 1 Tablespoon


Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well.

Heat 6 to 7-inch crepe pan or skillet over medium heat.

Lightly spray with vegetable oil cooking spray or oil lightly before making each crepe.

Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly.

Cook 1 to 1 1/2 minutes or until top looks dry.

Turn; cook an additional 1 minute.


Layer between sheets of waxed paper.

Combine preserves and wine; mix well.

Combine 3 tablespoons preserve mixture, strawberries, blueberries and mint; mix lightly.

Spoon about 2 tablespoons fruit mixture along less evenly browned side of each crepe.

Fold or roll up sides to cover filling.

Top each serving with 2 tablespoons remaining preserve mixture.

Garnish with whole strawberries, blueberries and fresh mint, if desired.

Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 324Calories from Fat 44

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 112 mg4.67%

Total Carbohydrates 68 g22.7%

Dietary Fiber 7 g28%

Sugars 38 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet