Dessert

Raspberry Crepes

Yield: 8 servings

Crepes

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 egg
2 egg whites
1/2 cup low-fat (1%) milk
1/2 cup water
2 Tbsp. trans fat-free margarine

Raspberry Sauce

4 1/2 cups fresh raspberries
1/2 cup confectioners' sugar, sifted
1/2 cup fresh lemon juice
1/8 tsp. sea salt

Method

In a large mixing bowl, whisk together all crepe ingredients, and beat until smooth. Lightly coat a griddle or skillet with cooking spray and heat over medium high heat. Pour batter onto griddle, using approximately 1/4 cup for each crepe.

Tilt pan with circular motion so that batter coats surface evenly. Cook each crepe for 2 minutes, or until bottom is light brown. Loosen with spatula, flip and cook other side.

In a bowl, add raspberries (reserving a few for garnish), confectioners’ sugar, lemon joice and salt. Pour into a blender and purée until smooth. Strain raspberry mixtyure through a fine sieve, and discard seeds. Spoon sauce over warm crepes. Garnish with fresh raspberries and a pinch of confectioners’ sugar, if desired.