Contributed By: sammcc
Okinawa Program
Thin crepes filled with yogurt make a great addition to a Sunday brunch
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Low Fat
Meal Type: Breakfast & Brunch
Ingredients
1 cup All-purpose unbleached flour
1/2 cup Whole-grain wheat flour
1 tsp Baking powder
1 cup Sugar syrup (beat 1 egg white, add 2/3 cup brown sugar & whisk; then add 3/4 cup water, whisk well)
1/2 cup Calcium-fortified soy milk
1/4 cup Skim milk
1 cup Low-fat plain yogurt
2 Kiwi fruit, each cut into 8 slices
Preparation
1. Sift the flours and baking powder into large mixing bowl.
2. Prepare the syrup & add to the flour mixture.
3. Add the milks & mix well.
4. Spray crepe pan with nonstick canola spray & pour in 1/3 cup of batter. Cook over med-high until you see bubbles on the surface. Turn over and cook on the other side an additional minute.
5. Remove crepe from pan and place on warmed platter; keep warm.
6. Spoon 2 Tbls. of yogurt onto each crepe, tucking in the ends. Serve.
Cook's Notes
Nutrition Information
Calories: 353
;
Total Fat: 2 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 73 g
;
Protein: 11 g
;
Vitamin A: 117 IU
;
Vitamin C: 38 mg
;
Calcium: 347 mg
;
Sodium: 775 mg
;
Iron: 3 mg
;
Fiber: 3 g