Dawn NoltAuthorDawn NoltCategory, , DifficultyBeginnerRating

These gluten-free crepes are so simple to make and are a light, low-carb breakfast or dessert.

Yields6 Servings

 3 large Nature's Yoke eggs
 3 tbsp whole milk or water
 Small pinch of salt
 1 tsp Vanilla
 Powdered sugar
 1 ½ cups 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

1

Whisk eggs, milk, salt and vanilla together. Make sure that no egg whites are visible.

2

Heat a small skillet over medium heat. Pour 2 T. batter into skillet, tilting the pan to spread batter evenly over the bottom.

3

Cook until crepe starts turning brown, approximately one minute.

4

Flip over and cook for 30 seconds more.

5

Remove crepe and repeat with remaining batter.

6

Beat filling ingredients together until well blended.

7

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.

8

Serve with whipped topping and enjoy.

Ingredients

 3 large Nature's Yoke eggs
 3 tbsp whole milk or water
 Small pinch of salt
 1 tsp Vanilla
 Powdered sugar
 1 ½ cups 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

Directions

1

Whisk eggs, milk, salt and vanilla together. Make sure that no egg whites are visible.

2

Heat a small skillet over medium heat. Pour 2 T. batter into skillet, tilting the pan to spread batter evenly over the bottom.

3

Cook until crepe starts turning brown, approximately one minute.

4

Flip over and cook for 30 seconds more.

5

Remove crepe and repeat with remaining batter.

6

Beat filling ingredients together until well blended.

7

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.

8

Serve with whipped topping and enjoy.

Egg Crepes with Berries