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
morning meal
dessert
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

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.

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