Blueberry Crepes Recipe

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Blueberry Crepes Ingredients

12 rich crepes
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) granulated sugar
1 replacement
1 dash salt
1 cup (250 ml) skim milk
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) vanilla extract
2 cup (500 ml) fresh blueberries
1 (rinsed)
1 cup (250 ml) lo-cal whipped
1 topping (prepared)

A Recipe for
Blueberry Crepes

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This Recipe for Blueberry Crepes is one of thousands in the Recipes-to-go Fruit Cookbook.

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Blueberry Crepes Recipe
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Never eat more than you can lift.
Miss Piggy

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

This is a recipe for Blueberry Crepes from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

Blueberry Crepes

You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones

Blueberry Crepes Directions

Reserve crepes. Combine cornstarch, sugar replacement, salt, milk,
lemon juice and vanilla in saucepan. Cook and stir over medium heat
until slightly thickened; remove from heat. Crush 1 cup (250 mL) of
the blueberries and add to cream mixture. Return to heat, and cook
and stir until thickened. Cool. Fold in remaining blueberries. Divide
evenly between crepes, and fold or roll the crepes. Top each with
heaping 1 tblsp (15 mL) topping.

Exchange 1 serving: 1/2 bread
1/2 fat

Calories 1 serving: 72

Serves: 12

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Blueberry Crepes Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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