For the Crepes (makes about 12):

  • 1 cup all purpose or white whole wheat flour
  • 1 1/2 cups 1% milk, or milk of your choice
  • 2 large eggs
  • 1 teaspoon oil, olive or grapeseed
  • nonstick spray

For the Berries:

  • 6 oz package blackberries
  • 6 oz package raspberries
  • 12 oz package strawberries, cut in quarters
  • 12 tablespoons light whipped cream of your choice, or yogurt/cottage cheese
  • 1 teaspoon powdered sugar, for topping


  • In a blender, blend flour, milk, eggs and oil until smooth.
  • Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
  •  Cook for 1 minute or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside on a plate and repeat with remaining crepe mixture.
  • To serve, spoon 1 tablespoon cream or your desired filling into center of each crepe. Top with some berries and roll crepes.
  • Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.

Smartpoints: 4