Dinner Is Ready! Fruit Filled Egg White Crepes

I was inspired by another blog into making crepes. (Or at least attempting them-) Jen had made Julia Child's crepes, and her pictures were mouth-watering. So, I googled "Easy Crepe Recipes" and eventually, I found the following one for me.

It WAS easy! Even a bit on the healthy side: low-fat, low-cholesterol, whole grains, and even filled with anti-oxidant berries. We used raspberries from our cottage, but you can use any yummy berries you can find. And to make it even tastier (and balanced out the "healthiness" of the recipe-)we drizzled chocolate on top....Yummm...

This was a hit at a dinner party we hosted this past Saturday. (I had mixed it up ahead, kept it in the fridge, and whipped it up after we finished dinner. These crepes cook very fast, so keep your eyes on them. Go ahead! Try this for dessert...or even breakfast (which my two older boys loved on Sunday morning!):

Fruit Filled Egg White Crepes

INGREDIENTS:
1-1/2 cups whole wheat flour
6 egg whites
1-1/2 cups skim milk
3 pinches salt
3 tablespoons vegetable oil
1-1/2 cups mixed frozen or fresh berries, (thawed) and drained. *Add a few tablespoons of sugar to the berries so they aren't too tart.
3 tablespoons confectioners' sugar for dusting

DIRECTIONS:

Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth.
Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the berries in the center of the crepe; cook another 2 minutes. Fold the crepe in half and remove with a spatula to a serving plate. (Extra idea:) I drizzled melted chocolate over the crepe, and then dust with confectioners' sugar and serve.

(Don't lick your computer screen! Just get up, and go make some!)