Canyon Ranch Crepes with Fruit

Crepes are a terrific alternative when you have a craving for pancakes.  The batter is thinner and lighter than pancake and waffle batter, and makes a delicate wrapper for fillings, which can include fruit, ricotta cheese, or even cottage cheese.  The end result with a few fruit filled crepes in a breakfast rich in nutrients and fiber (and added protein if you use ricotta or Greek yogurt), and not that “heavy” feeling so common with a heavy pancake and syrup breakfast.

Canyon Ranch Crepes with Fruit Filling
Courtesy of:
In: Cuisine
Recipes: Breakfast
Serves: 8
  • 4 whole eggs
  • ¾ cup fresh orange juice
  • 1 tablespoon cane sugar or your favorite sweetener
  • ⅛ teaspoon sea salt
  • 6 tablespoons all-purpose flour
Berry Filling
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh quartered strawberries
  • 1 cup fresh blackberries
  • 1 tablespoon cane sugar or your favorite sweetener
  1. In a blender container, blend eggs, juice, sugar and salt until combined, about 15 seconds.
  2. While blender is on, add flour to the mixture, 1 tablespoon at a time. Once flour is incorporated, turn off blender and allow mixture to sit for 30 minutes.
  3. Spray a 10-inch nonstick sauté pan with canola oil spray and place over medium heat. Pour 2 tablespoons of batter into pan and swirl the pan immediately to coat the entire bottom evenly. Cook until the edges begin to turn brown and top is firm to the touch. Loosen edges and flip crêpe. Cook another 15 to 20 seconds and remove. Repeat for remaining crêpes.
  4. In a medium bowl, combine berries and sugar. Using a fork, macerate the berries slightly to allow the juices to come out.
  5. Place 2 crêpes on a plate. Ladle ¼ cup of the fruit mixture one side of each crêpe and roll or fold crepe over the fruit. Garnish each plate with fresh fruit and a sprig of mint.
We actually prefer to stuff our crepes with thickened yogurt (YoChee) and fruit, like a blintz! Then drizzle with macerated berry juice. Either version is great.
By the Numbers
Serving size: 1 | Cal: 120 | Fat (g): 3 | Carbs (g): 19 | Sodium (mg): 66 | Fiber (g): 4 | Protein (g): 19


Photo courtesy of rakratchada torsap |

September 27, 2013 | | Tags: ,

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