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    Breakfast Crepes

    Source of Recipe


    Recipe Introduction

    Servings | 2
    Estimated POINTSŪ value per serving | 5.5
    Course | Breakfast

    List of Ingredients

    dash salt
    1 egg
    1/2 c
    2% cottage cheese
    1/3 c blueberries
    1/2 c skim or 1% milk
    6 T AP Flour
    1/2 T simply fruit jelly
    Splenda to taste


    Wisk milk, salt & flour. Add egg and wisk a little more. In another bowl combine cottage cheese, fruit, and splenda to taste.
    Heat skillet and spray w/non stick spray. Add 1/4 of the batter and swirl in the pan to coat the bottom. After lightly brown flip the crepe and after about 10 seconds flip it into a plate. The 2nd side should not cook long enough to brown. Cook remaining 3 crepes. Place one crepe into a plate, spread a little jelly down the middle and add 1/4 of the fruit mixture down the middle. Fold the sides over to form the roll. Repeat with remaining crepes.

    You can make this with any fresh fruit. For blueberries use blackberry or blueberry simply fruit. For strawberries use strawberry jam. For peaches use apricot etc.
    Use as much Splenda as you need to make the fruit tasty. Fruit a little sour? Use a little more. I usually use about 1 T Splenda. This makes 4 crepes, 2 per serving. Generous portion. I have made this for > 10 years and we love it. We made this so much we bought a crepe pan from Williams-Sonoma. This really is pretty easy to make even though it looks like a lot of instructions




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