Monday, April 12, 2010

Clean-Eating Blender Crepes with Berries

  • Combine almond milk, whole wheat pastry flour, eggs, buttery spread, sugar and salt in blender and blend until smooth. 
  • Heat a small nonstick skillet over medium heat, and lightly coat with nonstick buttery spray (away from the flame). 
  • Pour 2 tablespoons batter into pan and quickly swirl to coat bottom. 
  • Cook crepe is set and becomes opaque, about 30 seconds to one minute. 
  • Use a spatula to gently pull the crepe edge from the pan and flip. 
  • Cook an additional 30 seconds on the second side, or until lightly browned. 
  • Warm frozen berries and sugar-free apricot jam in microwave. Spread over crepes. 
This recipe is adapted from Kitchen Daily.

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