Reduced Fat Blueberry Cheesecake Crepes

If you have around 45 minutes to spend in the kitchen, Reduced Fat Blueberry Cheesecake Crepes might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 8 and costs 48 cents per serving. One serving contains 162 calories, 6g of protein, and 5g of fat. 1 person were glad they tried this recipe. Not a lot of people really liked this breakfast. This recipe from Foodista requires blueberries, water, cream cheese- room temp, and eggs. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 18%, this dish is not so spectacular. Users who liked this recipe also liked Reduced Fat Blueberry-strawberry Muffins, Apple and Blueberry Cheesecake Crepes, and Reduced Fat Ranch Dressing.

  • Serves: 8
  • Time: 45 Mins
  • Category: morning meal, dessert, brunch, breakfast
  • Health Rating: 1.0

Ingredients


Table
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Instructions

Step 1: Cheesecake Filling:With an electric mixer mix cream cheese and butter on medium speed until smooth

Ingredients:

  • cheesecake filling
  • cream cheese
  • butter

Equipment:

  • hand mixer

Step 2: Using a rubber spatula scrape the sides of the bowl to ensure complete mixing

Equipment:

  • spatula
  • bowl

Step 3: Add vanilla

Ingredients:

  • vanilla

Step 4: Slowly add powdered sugar

Ingredients:

  • powdered sugar

Step 5: Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.

Ingredients:

  • blueberries

Step 6: Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.Crepes:In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.

Ingredients:

  • crepes
  • all purpose flour
  • water
  • egg
  • milk
  • wrap

Equipment:

  • plastic wrap
  • mixing bowl
  • whisk

Step 7: Add the salt and butter; beat until smooth.

Ingredients:

  • butter
  • salt

Step 8: Heat a lightly oiled griddle or frying pan over medium high heat.

Equipment:

  • frying pan

Step 9: 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.

Equipment:

  • frying pan
  • spatula

Step 10: 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)

Ingredients:

  • cheesecake filling
  • blueberries

Step 11: Roll Crepe and put on plate.

Ingredients:

  • roll

Step 12: Serve hot.


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories162.21 kcal8.11%
Fat4.73 g7.27%
Saturated Fat2.55 g15.92%
Carbohydrates24.0 g8.0%
Net Carbohydrates23.14 g8.41%
Sugar10.81 g12.01%
Cholesterol51.98 mg17.33%
Sodium217.51 mg9.46%
Alcohol0.09 g100.0%
Alcohol %0.11 %100.0%
Protein5.89 g11.79%
Selenium9.76 µg13.94%
Phosphorus131.27 mg13.13%
Vitamin B20.2 mg11.56%
Folate39.94 µg9.98%
Vitamin B10.15 mg9.89%
Manganese0.18 mg8.8%
Calcium79.56 mg7.96%
Iron1.0 mg5.57%
Vitamin B120.32 µg5.35%
Vitamin B31.06 mg5.3%
Vitamin B50.44 mg4.4%
Vitamin K3.97 µg3.78%
Vitamin A189.07 IU3.78%
Zinc0.56 mg3.75%
Fiber0.87 g3.46%
Potassium109.82 mg3.14%
Magnesium11.07 mg2.77%
Vitamin B60.05 mg2.59%
Vitamin D0.39 µg2.59%
Copper0.05 mg2.47%
Vitamin C1.79 mg2.18%
Vitamin E0.32 mg2.15%