My father is from Prague and always made these delicious crepes, known as Palacinky for us when we were young. They can be filled with fruit, jam, ice cream, you name it!
Czech Crepes filled with Berries and Cream
Gina's Weight Watcher Recipes
Servings: 12 servings • Points +: 3 pts • Smart Points: 4
Calories: 106.2 • Fat: 1.1 g • Carb: 19.8 g • Fiber: 2.4 g • Protein: 3.6 g
For the Crepes (makes about 12):
- 1 cup flour
- 1 1/2 cups 1% milk
- 1/3 cup egg whites (or 2 large egg whites)
- 1 whole egg
- 1 tsp oil
- non-stick spray
- powdered sugar
- 6 oz package blackberries
- 6 oz package raspberries
- 12 oz package strawberries, cut in quarters
- 2 tbsp sugar
- 1 1/2 cups (2 tbsp for each crepe) Tru Whip skinny topping
In a blender, blend flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking 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 crepe mixture.
To serve, spoon whipped cream into center of each crepe. Top with berry mixture and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar. Best if served warm.
Recipe can easily be doubled to serve more. Extra batter can be refrigerated for up two days.