WHOLE WHEAT CREPES AND BLUEBERRY CREAM CHEESE

We love crepes at our house. We use soft white whole-wheat flour to make them full of protein, vitamins and fiber. Butter is almost a must. And these crepes are delicious.

I just developed this super simple, berry bursting spread recipe to serve with the crepes, and I love it! If you prefer only sweet, dessert-like fillings, simply omit the green onion. I personally love the contrasting flavor they add to the dish, so I prefer to leave them in.

Crepe Recipe

Soft white whole-wheat flour – 1 ½ C

Baking powder – ½ teaspoon

Salt – ½ teaspoon

Milk – 2 C

Butter, melted – 2 T

Vanilla – ½ teaspoon

Eggs, large – 2

Butter – for greasing the griddle

Mix all dry ingredients. Stir in milk, melted butter, vanilla and whisked eggs. Pour about 1/3 cup of batter onto a generously-buttered griddle, and cook at medium to medium-high heat. When bottom begins to brown, flip over and cook the other side. Make sure to butter the griddle between each crepe.

Blueberry Cream Cheese Recipe

Neufchatel cheese – 8 oz

Blueberries, fresh – 1 ¾ C

Green onions, thinly sliced – 4

Dates, fresh, pitted, and diced – 4

Gently heat the cheese until it is soft and spreadable. Blend in onions and fruit. Spread on a warm crepe, roll up and eat. Delicious!