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Ingredients

½ cup 1% milk ½ cup whole wheat flour 2 egg whites 1 tablespoon unsweetened applesauce 1 teaspoon vanilla extract 1 (1 gram) packet granular sucralose sweetener (such as Splenda®) 1 pinch salt cooking spray 1 cup blueberries, divided 1 (4 ounce) container nonfat blueberry Greek-style yogurt (such as Trader Joe's®) 2 teaspoons confectioners' sugar 2 tablespoons slivered almonds

Nutrition Info

287.9 calories carbohydrate: 46.7 g cholesterol: 5.6 mg fat: 4.8 g fiber: 6.4 g protein: 16.6 g saturatedFat: 0.7 g servingSize: - sodium: 187.7 mg sugar: 14.4 g transFat: : - unsaturatedFat: : -

Place milk, flour, egg whites, applesauce, vanilla extract, sucralose sweetener, and salt in a bowl. Whisk batter thoroughly.
Heat a large skillet over medium heat. Spray with cooking spray. Pour half of batter into the center of the skillet, turn skillet several times to spread evenly. Cook until golden brown, about 2 minutes. Flip carefully, add 1/2 the blueberries to the center of the crepe. Cook until bottom is golden brown, about 2 minutes more.
Spoon 1/4 of the yogurt over the berries. Fold sides of crepe over the center, remove from skillet. Sprinkle lightly with 1/2 the sugar. Spoon another 1/4 of the yogurt on top, sprinkle with 1/2 the almonds. Repeat to make the second crepe.

2 large crepes

A tasty and healthy alternative to traditional fruit crepes.