Egg Crepes with Berries
These gluten-free crepes are so simple to make and are a light, low-carb breakfast or dessert.
Ingredients
- 3 large Nature's Yoke eggs
- 3 tbsp whole milk or water
- Small pinch of salt
- 1 tsp Vanilla
- Powdered sugar
- 1 1/2 cup berries (blueberries, sliced strawberries, raspberries, etc.)
Filling
- 4 oz Cream cheese, softened
- 6 oz Vanilla yogurt
- 2 tbsp sour cream
- 2 tbsp milk
- 1 tsp Vanilla
Instructions
- Whisk eggs, milk, salt and vanilla together. Make sure that no egg whites are visible.
- Heat a small skillet over medium heat. Pour 2 T. batter into skillet, tilting the pan to spread batter evenly over the bottom.
- Cook until crepe starts turning brown, approximately one minute.
- Flip over and cook for 30 seconds more.
- Remove crepe and repeat with remaining batter.
- Beat filling ingredients together until well blended.
- To assemble, place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of crepe. Top with 2 T. berries. Roll. Sprinkle with powdered sugar. Repeat for all crepes.
- Serve with whipped topping and enjoy.
