There is very little that I love more than a Saturday brunch with my husband. I always try to do something fun and especially delicious on Saturday mornings. Usually, the morning is a little slower and more relaxed, so I have time to make things like crepes. I’ll admit, I love crepes, they’re similar to pancakes, but the fluffy and light flavor is different. They also open up a whole world of possibilities when it comes to filling them. My favorite filling is fresh fruit or yogurt topped with a homemade fruit sauce. You can also fill them with scrambled eggs, meat, cheese or just about anything else you can imagine. And a word to the wise — your first crepe will probably be a mess. Mine first one always is, no matter how much I make them. After the first one, they’ll turn out perfect and delicious.

Whole Grain Crepes with Fruit

Crepes are a light and fluffy breakfast. Fill these with the fruit, scrambled eggs or vegetables.


  • Crepes
    • 2 large eggs
    • ½ cup skim milk
    • ¾ cup water
    • 1 cup whole wheat flour
    • 3 Tbsp melted better
    • Cooking Spray
  • Fruit & Sauce
    • 4 oz blackberries
    • 4 oz blueberries
    • 4 oz raspberries
    • ½ cup strawberries, sliced
    • 6 oz low fat or fat free plain Greek yogurt
    • 2 Tbsp jam, flavor of choice


  1. In a blender, combine all the ingredients and blend for 10 seconds.
  2. Scrape the sides of the blender and blend for another 10 seconds, to make sure all the ingredients are well combined.
  3. Heat an 8″ skillet on medium heat and coat with cooking spray.
  4. Pour 1 oz of batter into the pan and swirl the pan around to coat the bottom of the pan.
  5. Cook the crepe for 30 seconds before carefully flipping the crepe over.
  6. Cook for an additional 10 seconds and then place on a serving platter.
  7. Continue cooking (respraying pan as needed) until all the batter is used.
  8. Mix together the blueberries, blackberries, raspberries and strawberries (or fruit of choice).
  9. In a small bowl, combine the jam and yogurt, mix until well combined.
  10. Serve the crepes hot with fruit in the middle and topped with a spoonful of sauce.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Diet tags: Low calorie, High protein

Number of servings (yield): 6

Culinary tradition: French

Calories: 216

Fat: 8.4

Protein: 7.2

Entire recipe makes 6 servings.

Serving size is 3 crepes with filling.

Each serving is 8 Smart Points/6 Points

PER SERVING: 216 calories; 8.4g fat; 4.6g saturated fat; 29g carbohydrates;5.5g sugar; 7g protein; 3.6 fiber


  1. made these this morning – my first attempt at making crepes. Takes a little finesse in turning but I got the hang of it. Pretty plate & delicious! I used raspberries & bananas. A keeper!

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