Reduced Fat Blueberry Cheesecake Crepes

If you have around 45 minutes to spend in the kitchen, Reduced Fat Blueberry Cheesecake Crepes might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 8 and costs 48 cents per serving. One serving contains 162 calories, 6g of protein, and 5g of fat. 1 person were glad they tried this recipe. Not a lot of people really liked this breakfast. This recipe from Foodista requires blueberries, water, cream cheese- room temp, and eggs. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 18%, this dish is not so spectacular. Users who liked this recipe also

Instructions

1. 1

   Cheesecake Filling:With an electric mixer mix cream cheese and butter on medium speed until smooth

2. 2

   Using a rubber spatula scrape the sides of the bowl to ensure complete mixing

3. 3

   Add vanilla

4. 4

   Slowly add powdered sugar

5. 5

   Pour in blueberries and mix well on low. Just enough to give the mixture a pink/purple tint. You want most blueberries intact.

6. 6

   Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.Crepes:In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.

7. 7

   Add the salt and butter; beat until smooth.

8. 8

   Heat a lightly oiled griddle or frying pan over medium high heat.

9. 9

   Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

10. 10

    Lay crepe flat and put a small amount of Blueberry Cheesecake Filling in the center (This is rich so you don't want to over fill)

11. 11

    Roll Crepe and put on plate.

12. 12

    Serve hot.

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