Two Point Blueberry Crepes!

My favorite fruit in the world is the blueberry, but most of the dessert recipes I love it in are far from healthy. So when I stumbled upon this recipe, care of Skinny Taste's Gina, I was overjoyed. The crepes themselves are one point (and will remain one point, even if you use all white flour) and the blueberry compote is also one point. You can obviously use both for other recipes.


Here is the ingredients list for the crepes (Serving = 1 crepe):

* 1/2 cup white flour
* 1/2 cup whole wheat flour
* 1 1/2 cups 1% milk
* 1/3 cup egg whites (or 2 large egg whites)
* 1 whole egg
* 1 tsp oil
* Butter flavored spray
* Powdered sugar

Blueberry compote (Serving = 2 TBSP):

* 2 cups fresh blueberries
* 1/4 cup sugar
* 3 tbsp water

In a blender, pulse the blueberries, water and sugar. Add to a small sauce pan and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon. Turn heat down to low.

In a medium bowl, whisk flour, milk, eggs and oil until smooth using a wire whisk or you can put in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

You can use the compote as a dipping sauce or filling for the crepe. Enjoy!