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Blueberry Crepes

These light Blueberry Crepes are an elegant change from the traditional pancake breakfast. Thin, fluffy crepes are topped with a blueberry-marmalade mixture for a sweet start to the day. Make for a great special Mother’s Day surprise.
Servings: 4


  • 2 egg whites
  • 2/3 Cup of fat-free milk
  • 2 tsp canola oil
  • 1/2 Cup of flour
  • 1/4 tsp salt
  • 1/4 Cup of reduced sugar orange marmalade
  • 1 Cup of unsweetened blueberries
  • Splenda equivalent to 8 tsp of sugar
  • 1/2 Cup fat free sour cream
  • 1/8 tsp of cinnamon


  • Whisk egg whites, milk and oil until well blended.
  • In a separate bowl, combine the flour and salt.
  • Stir in the dry mix into the egg blend. Set batter aside.
  • Melt the marmalade in a saucepan over low heat, stirring constantly.
  • Remove from the heat and stir in the blueberries and Splenda.
  • In a small bowl, mix the sour cream and cinnamon together.
  • Coat a small skillet with non-stick cooking spray.
  • Place 2 Tbsp of batter into the skillet. Move the skillet around to coat the bottom evenly with the batter.
  • Place over low heat.
  • Cook until the top is dry and the bottom is lightly browned.
  • Cool the crepe on a wire rack.
  • Repeat until all the batter is used.
  • Preheat the oven to 375F degrees.
  • Spread 1 Tbsp of the sour cream blend onto each crepe.
  • Roll each crepe and place in a baking dish.
  • Spoon the blueberry mixture over the top of each crepe.
  • Bake 15 minutes.