Crepes

1/4 cup fat-free Big Y sour cream

1 large, Big Y egg

1/4 cup Hood’s Simply Smart milk

1 tablespoon Smart Balance 

buttery spread, melted

6 tablespoons Big Y All-Purpose flour

1 tablespoon mint, fresh, chopped fine

1/4 teaspoon Big Y salt

Big Y Cooking spray



Fruit Filling

1 cup Driscoll’s blueberries and raspberries

(or any other berry combination)

1 teaspoon Big Y granulated sugar

3 tablespoons Big Y fat-free sour cream

Maple Sour Cream Topping

1/2 cup fat-free Big Y  sour cream

2 tablespoons Tropicana Homestyle orange juice

1 tablespoon Big Y maple syrup

Combine all of the ingredients for the crepe batter in a small mixing bowl.



Heat a small non-stick skillet over medium-high heat and lightly coat with nonstick cooking spray.



Add approximately 1/4 cup of batter to the pan and swirl the pan quickly to spread the batter.



Cook crepe completely through, flip gently, and remove from pan.



Place finished crepe on wax paper and keep warm for serving.



Toss fruit, sugar and sour cream together to create filling and refrigerate.



Create maple topping by combining sour cream, orange juice and maple syrup in a small mixing bowl.



Assemble each crepe on a serving plate by filling an open crepe with fruit mixture and rolling.



Top with the maple sour cream and serve.



Create maple topping by combining sour cream, orange juice and maple syrup in a small mixing bowl.



Assemble each crepe on a serving plate by filling an open crepe with fruit mixture and rolling.



Top with the maple sour cream and serve.