Crepes with Berries and Cream

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Blackberries

  Raw

  1 cup or 144g

• Raspberries

  Raw

  1 cup or 123g

• Strawberries

  Raw

  1 cup, sliced or 166g

• Whipped cream

  Cream topping, pressurized

  12 tbsp or 36g

• Powdered sugars

  1 tsp or 3g

Directions

1. Blend the flour, milk, eggs, and olive oil in a blender until smooth.
2. Heat a nonstick pan over medium-low heat and lightly coat with cooking spray. Pour 1/4 cup of the crepe batter into the pan, swirling to spread evenly.
3. Cook for about 1 minute or until the bottom is light golden brown. Flip and cook for an additional 30 seconds to 1 minute. Set aside and repeat with the remaining batter.
4. To serve, place whipped cream and some berries in the center of each crepe. Roll up and sprinkle with powdered sugar and additional berries.
5. Serve warm.