Name: Stephanie’s Berry Crunchy Crepes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Ingredients: 3 eggs; 1 ¼ cup (300 ml) 1% milk; 1 tsp (5 ml) vanilla extract; ⅒ tsp (½ml) salt; ¾ cup All-Bran Buds* cereal or All-Bran Original* cereal, crushed; ½ cup (125 ml) whole wheat or all purpose flour; 1 Tbsp (15 ml) granulated sugar; ¼ cup (50 ml) melted butter, divided; 3 cup (750 ml) mixed berries; 1 Tbsp (15 ml) maple syrup; 1 Tbsp (15 ml) orange juice; ½ cup (125 ml) All-Bran Buds* cereal or All-Bran Original* cereal; ½ cup (125 ml) maple syrup; ½ cup (125 ml) low fat lemon yogurt; ½ tsp (2 ml) cinnamon; ¼ cup (50 ml) chopped toasted pecans

Prep Time

15 min

Cook Time

5 min

Yields

12 servings

Courtesy of Kellogg’s® All-Bran®

ingredients

Stephanie's Berry Crunchy Crep

eggs

1 ¼

cup (300 ml) 1% milk

tsp (5 ml) vanilla extract

⅒

tsp (½ml) salt

cup All-Bran Buds* cereal or All-Bran Original* cereal, crushed

cup (125 ml) whole wheat or all purpose flour

Tbsp (15 ml) granulated sugar

cup (50 ml) melted butter, divided

Filling

cup (750 ml) mixed berries

Tbsp (15 ml) maple syrup

Tbsp (15 ml) orange juice

Topping

cup (125 ml) All-Bran Buds* cereal or All-Bran Original* cereal

cup (125 ml) maple syrup

cup (125 ml) low fat lemon yogurt

tsp (2 ml) cinnamon

cup (50 ml) chopped toasted pecans

Ingredient Substitution Guide

directions

Step 1

Crepes: In a large bowl mix together eggs, milk and vanilla. Whisk in flour, cereal, sugar and 30 ml (2 tbsp) of the butter (crepe mixture should have a watery pancake batter-like consistency). Cover, refrigerate and let rest for at least one hour or up to one day. (This allows the gluten in the flour to relax and prevents the crepes from being “tough”)

Step 2

In an 8-inch (20 cm) non-stick pan or crepe pan, use a pastry brush to apply 5 ml (1 tsp) of the melted butter. Pour 50 ml (¼ cup) of the batter to pan and lift and swirl pan to spread batter evenly. Cook crepe until golden brown on bottom, about 1 minute. Flip and cook 30 seconds more. Stack crepes between layers of wax paper and keep warm.

Step 3

Filling: In bowl, combine berries, maple syrup and orange juice. Let sit for 15 minutes, or up to one day, stirring occasionally.

Step 4

Topping: In a small bowl, mix together cereal, maple syrup, cinnamon and pecans.

Step 5

Place crepes on a tray. Spoon 60 ml (¼ cup) of the filling in centre of each crepe, fold crepe over to enclose filling. Repeat with remaining crepes and divide over 4 plates. Spoon topping over crepes. Serve immediately with a dollop of lemon yogurt.

Step 6

Substitute the berries with sliced bananas and chocolate hazelnut spread.

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