Courtesy of Kellogg's All-Bran
Directions for: Stephanie's Berry Crunchy Crepes
Ingredients
Stephanie's Berry Crunchy Crep3 eggs
1 cup (300 ml) 1% milk
1 tsp (5 ml) vanilla extract
tsp (0.5ml) salt
cup All-Bran Buds* cereal or All-Bran Original* cereal, crushed
cup (125 ml) whole wheat or all purpose flour
1 Tbsp (15 ml) granulated sugar
cup (50 ml) melted butter, divided
Filling3 cup (750 ml) mixed berries
1 Tbsp (15 ml) maple syrup
1 Tbsp (15 ml) orange juice
Toppingcup (125 ml) All-Bran Buds* cereal or All-Bran Original* cereal
cup (125 ml) maple syrup
cup (125 ml) low fat lemon yogurt
tsp (2 ml) cinnamon
cup (50 ml) chopped toasted pecans
TipDirections
Stephanie's Berry Crunchy Crep1. Crepes: In a large bowl mix together eggs, milk and vanilla. Whisk in flour, cereal, sugar and 30 ml (2 tbsp) of the butter (crepe mixture should have a watery pancake batter-like consistency). Cover, refrigerate and let rest for at least one hour or up to one day. (This allows the gluten in the flour to relax and prevents the crepes from being tough)
2. In an 8-inch (20 cm) non-stick pan or crepe pan, use a pastry brush to apply 5 ml (1 tsp) of the melted butter. Pour 50 ml ( cup) of the batter to pan and lift and swirl pan to spread batter evenly. Cook crepe until golden brown on bottom, about 1 minute. Flip and cook 30 seconds more. Stack crepes between layers of wax paper and keep warm.
3. Filling: In bowl, combine berries, maple syrup and orange juice. Let sit for 15 minutes, or up to one day, stirring occasionally.
4. Topping: In a small bowl, mix together cereal, maple syrup, cinnamon and pecans.
5. Place crepes on a tray. Spoon 60 ml ( cup) of the filling in centre of each crepe, fold crepe over to enclose filling. Repeat with remaining crepes and divide over 4 plates. Spoon topping over crepes. Serve immediately with a dollop of lemon yogurt.
Filling Topping Tip1. Substitute the berries with sliced bananas and chocolate hazelnut spread.
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