Fruit Crepes with Creamy Sauce

Preparation

1. In a small bowl, mix cream cheese with sugar until smooth. Add 1 cup yoghurt and stir until well blended. Cover and chill.
2. In a small bowl, combine the berries. Set aside. In a medium bowl, combine 1 cup yoghurt and eggs and mix well. Add flour, potato flakes, sugar, and 1/2 cup of the water and mix well. Add additional water, 1 tablespoon at a time, if batter is too thick.
3. Spray 8-inch skillet with cooking spray. Heat skillet over medium heat. Pour in a scant 1/4 cup of batter and rotate skillet to evenly coat bottom of pan. Cook for about 1 minute. As edges of crepe begin to cook, run a spatula gently around it. Shake pan. Crepe will start to slide as it browns on the bottom. Flip crepe over and cook for an additional minute, until both sides are lightly browned. Remove crepe from pan and set aside on a plate. Repeat until all batter is used. (Crepes can be made ahead of time. Cool completely before stacking in an air tight bag, and kept in refrigerator for up to 2 to 3 days.
4. To assemble crepes, lay a crepe out on a plate, drizzle with a little sauce, and place 2 to 3 tablespoons of berries in a line in the center. Fold crepe over berries and roll up crepe. Top with a dollop of the cream sauce. Repeat with remaining crepes.

Nutrition Information