Reduced Fat Blueberry Cheesecake Crepes

Reduced Fat Blueberry Cheesecake Crepes

Reduced Fat Blueberry Cheesecake Crepes

45 minutes

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Details
  • Serving Size:   8
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • Mediterranean
  • French
  • European
  • dessert
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 1 cup Fresh Blueberries
  • 2 tablespoons butter, melted
  • 4 oz. Fat-Free Cream Cheese- room temp
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • ½ Cup powdered sugar
  • 1/4 teaspoon salt
  • ½ tsp. Vanilla extract
  • 1/2 cup water
Instructions

Cheesecake Filling:With an electric mixer mix cream cheese and butter on medium speed until smooth

Using a rubber spatula scrape the sides of the bowl to ensure complete mixing

Add vanilla

Slowly add powdered sugar

Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.

Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.Crepes:In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.

Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Lay crepe flat and put a small amount of Blueberry Cheesecake Filling in the center (This is rich so you don't want to over fill)

Roll Crepe and put on plate.

Serve hot.

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