Reduced Fat Blueberry Cheesecake Crepes

 

I woke up super early this morning and ended up working up quite an appetite. I rummaged through the fridge and realized I still have quite a bit of cream cheese that needs to be used as well as 2 pints of fresh blueberries. Ideas started swarming around my head and before you knew it, kitchenAid and I were whipping up a batch of these babies!  They’re pretty sweet so I paired them with some low-fat turkey bacon to add a savory flavor to the mix. It was GOOOOOD! Scott loved them.

Not hard at all, and very sweet and tasty!

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Makes 8 Crepes with Filling

Cheesecake Filling:

½ stick Low-Fat butter

4 oz. Fat-Free Cream Cheese- room temp

½ Cup powdered sugar

½ tsp. Vanilla extract

1 Cup Fresh Blueberries

With an electric mixer mix cream cheese and butter on medium speed until smooth.

Using a rubber spatula scrape the sides of the bowl to ensure complete mixing. Add vanilla
Slowly add powdered sugar.
Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.
Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.

Crepes:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs.

Gradually add in the milk and water, stirring to combine.

Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Lay crepe flat and put a small amount of Blueberry Cheesecake Filling in the center (This is rich so you don’t want to over fill) Roll Crepe and put on plate.

Serve hot.

ENJOY!!!

Makes 8 Crepes with Filling

Cheesecake Filling:

½ stick Low-Fat butter

4 oz. Fat-Free Cream Cheese- room temp

½ Cup powdered sugar

½ tsp. Vanilla extract

1 Cup Fresh Blueberries

  • With an electric mixer mix cream cheese and butter on medium speed until smooth
  • Using a rubber spatula scrape the sides of the bowl to ensure complete mixing
  • Add vanilla
  • Slowly add powdered sugar
  • Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.
  • Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.

Crepes:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  • Lay crepe flat and put a small amount of Blueberry Cheesecake Filling in the center (This is rich so you don’t want to over fill) Roll Crepe and put on plate.
  •  Serve hot.
  • ENJOY!!!

I found the recipe for the crepes here.

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13 Responses to Reduced Fat Blueberry Cheesecake Crepes

  1. darla says:

    looks yummy! great photos!

  2. angeldn3 says:

    You do a great job, I love crepes and blueberries, I have to try this next weekend, you know the calories and fat on this

  3. Christine says:

    I didn’t know where to post this, I couldn’t find your “About” page.

    Hello and congratulations! You’ve just been awarded the Versatile Blogger Award. I do enjoy reading your posts. There is no pressure to take part, but if you wish to know what it entails, click on: http://somethingville.com/2012/02/18/versatile-blogger-award/

    Have a great weekend!

  4. Mmm! I’ll definitely try this, probably next Saturday! I’ve never made crepes before, so this should be a good starter recipe :)

  5. bellegroveatportconway says:

    Those look so good! I am in the process of opening a bed and breakfast on a very historic property in Virginia. It was the birthplace of James Madison. I working on my menu so I am always on the lookout for some great ideas! Great post!

  6. Kiri W. says:

    Oooh, cheesecake crepes? Sounds utterly amazing!! :) And I love that it’s even healthier! Well done.

  7. What a great idea for your leftover cream cheese and blueberries! These sound delicious.

  8. Pingback: My Current Food Obsessions «

  9. Pingback: Tried & True Updates! – Part Time House Wife

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