Ingredients:
CHEESE FILLING
4 oz cream cheese, softened (1/2 a large package)
2 Tbsp butter, softened
1 Tbsp sugar
1/2 tsp vanilla
3/4 c fresh blueberries
CRêPES
1 c evaporated milk
3/4 c egg beaters
1/2 c low-carb baking mix (or your choice of flour)
1 Tbsp sugar
1/2 tsp vanilla
BERRY TOPPING
2/3 c fresh blueberries
1/3 c sugar
1 tsp lemon juice
Directions:
1. Prepare cheese filling: Be sure cream cheese and butter are softened to room temperature. Cream them together with the sugar, then stir in the vanilla and beat until smooth. Fold in blueberries gently.
2. For the Crêpes: Heat a 9″ or 10″ non-stick skillet or crepe pan over medium-low heat. Brush with a tiny bit of oil or butter. Combine milk, egg beaters, and baking mix with wire whisk until well blended. Let set about 3-5 minutes, then stir again before using.
3. Pour 1/4 cup batter in preheated pan, and tilt pan around to help batter spread out into a thin circle. Cook until tiny bubbles on top break. Flip over, and cook until Crêpe slides freely in pan when shaken.
4. Remove Crêpe to a plate and make the next Crêpe, brushing a tiny bit of oil or butter again on pan so that Crêpes brown nicely. Continue to make and stack Crêpes.
5. Spread one Crêpe with some of the filling on half of one side, then fold in half, then into quarters.
6. Place 2 Crêpes on serving plate and top with blueberry topping. Add a curl of butter if desired.
7. To make blueberry topping: In tall microwavable container, combine fresh blueberries and sugar. Microwave 30 seconds at a time, stirring between each time, for about 2 minutes total. Stir in lemon juice. Pour over Crêpes.
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