Berry-Stuffed Cinnamon Crepes

Ingredients:

• 1 cup mixed berries, such as blueberries, raspberries, blackberries, etc.
• 2 tsp packed brown sugar
• 1 tsp lemon juice
• 1 large egg
• 2/3 cup fat-free evaporated milk
• 2 tsp granular sugar
• 1 tsp unsalted butter, melted
• 1/4 tsp salt
• 1/2cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 tsp cinnamon
• 1/3 cup reduced-fat ricotta or cottage cheese

Makes 4 Servings

1. Gently toss together the berries, brown sugar and lemon juice in a medium bowl; set aside.
2. To make the crepes, beat the egg, evaporated milk, granulated sugar, butter and salt in a large bowl. Whisk in the all-purpose flour, whole wheat flour and cinnamon until smooth.
3. Spray an 8-inch nonstick skillet with a nonstick spray and set over medium heat. When a drop of water sizzles in it, pour in a heaping 2 tablespoons of batter, tilting the skillet to coat the bottom evenly with the batter. Cook until set on the bottom, about 30 seconds. Turn and cook until lightly browned, about 10 seconds longer. Slide the crepe onto a sheet of wax paper. Repeat with the remaining batter to make a total of 8 crepes, stacking them between sheets of wax paper.
4. Spread about 2 tsp of the ricotta in the middle of each crepe and top with 2 tablespoons of the berry mixture; roll up each crepe. Place 2 crepes on each of the 4 plates.

 WW POINTS VALUE: 4 per 2 filled crepes

Note: This recipe appears in the WW in 20 Minutes Cookbook. Crepes are a delicious treat for breakfast, lunch and even a light dinner and dessert. If you don't have the patience for making crepes in a nonstick skillet, I highly recommend buying a crepe maker so you won't be frustrated. The Crepe Maker will make your life much easier, trust me. When a recipe calls for ricotta, you can substitute cottage cheese and it will taste just as good. The taste of berries and ricotta/cottage cheese is so delicious it will leave you satisfied.