2 egg whites (or an equal amount of liquid egg whites)
Half a cup of whole wheat flour
1 tablespoon of ground blueberry flaxseed (you can also use confectioner’s sugar as a substitute)
Half a cup of mixed frozen berries (thaw and drain first)
2 tablespoons of applesauce (unsweetened)
A pinch of salt
A quarter teaspoon of vanilla extract
Half a cup of rice milk (you can also use any other kind of milk)
Half a cup of vanilla yogurt (fat-free)
Half a cup of vanilla egg whites (or chocolate egg whites)
Put the egg whites, vanilla extract, applesauce, whole wheat flour, salt and rice milk in a large bowl and whisk until smooth. Let it rest for 30 minutes to an hour. Doing so will prevent your crepes from turning rubbery once cooked.
Mix the vanilla yogurt and vanilla egg whites together in a separate bowl. We will use this as filling later.
Get a skillet and coat it lightly with the cooking spray. Pour a quarter cup of the batter in.
Move the skillet in a circular motion, allowing the batter to spread out to the edges.
Cook for about two minutes or until the bottom of the crepe turns light brown.
Serve on a plate, fill with the yogurt and flavored egg white mixture and garnish with the berries and ground flaxseed.
This recipe takes just a little over an hour to prepare and yields four crepes.