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Two Wheat Crepes with Blueberry Sauce

 
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20

Made with whole wheat flour, barley flour, and soy milk. These pancakes are packed with goodness and great flavor. Stack the crepes, and spoon the warm blueberry sauce over the pancakes to serve.

Yield

2

servings

Prep

5

min

Cook

15

min

Ready

20

min

Trans-fat Free, High Fiber
 

Ingredients

Crepes:
½ cup whole-wheat flour
¼ cup barley flour
*
1 teaspoon sugar
teaspoon salt
*
1 large eggs
1 ½ cups soy milk
1 x vegetable oil
for cooking
*
Blueberry sauce:
3 cups blueberries
fresh or frozen
2 tablespoons sugar
2 teaspoons cornstarch

Directions

Add the blueberries, sugar and cornstarch into a small saucepan.

Bring to a boil, then reduce the heat to low to maintain a gentle simmer.

Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot.

Whisk together all the crepes ingredients in a large mixing bowl until well blended.

Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely.

Cook until the crepe sets and bubbles about 2 minutes.

Turn and continue to cook for another 2 minutes until slightly browned in spots.

Keep the crepes warm on a plate and cover with another plate or a clean tea towel.

Divide up the crepes and stack them on the serving plate.

Spoon the blueberry sauce over the crepes.

Serve warm, and dust with icing sugar if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 478g (16.9 oz)
Amount per Serving
Calories 61627% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 339mg 14%
Total Carbohydrate 34g 34%
Dietary Fiber 12g 47%
Sugars g
Protein 31g
Vitamin A 28% Vitamin C 36%
Calcium 32% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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