Tested till perfect Breakfast Rainbow Crepes

Breakfast Rainbow Crepes

This delicious grand prize winning recipe was created by grand prize winner Mary, from Ontario, in the Weight Watchers SPLENDA® Sweet Recipes Creation Contest.


Source: SPLENDA®

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 4 cups 4cupsany combination blueberryblueberries or raspberries or peaches or nectarines or kiwi fruit
  • 2 Tbsp 2TbspSplenda® No Calorie Sweetener, Granular
  • 1 cup 1cup1% milk
  • 1 1eggeggs
  • 3 3egg whiteegg whites
  • 1 tsp 1tspSplenda® No Calorie Sweetener, Granular
  • 1 tsp 1tspalmond extract
  • 2/3 cup 2/3cupall-purpose flour
  • 1/4 cup 1/4cupoat bran
  • 1 cup 1cupplain 1% yogurt
  • 2 tsp 2tspSplenda® No Calorie Sweetener, Granular
  • 1/4 cup 1/4cuptoasted slivered almonds
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Place mixed fruit in 6 cup bowl and sprinkle with the 2 Tbsp of SPLENDA® Granulated. Toss gently to mix, cover and set aside in fridge.

Place the milk, eggs, 1 tsp SPLENDA® Granulated and almond extract in blender and mix.

Add the flour and oat bran, then process again until blended.

Cover and refrigerate for at least one hour.

Mix yoghurt and 2 tsp SPLENDA® for topping and set aside in fridge.

For each crepe, pour about 2 Tbsp of batter in a 7” crepe pan that has been sprayed with non-stick cooking spray and heated over medium heat. Swirl to coat the pan and gently flip once the top looks dry. Cook second side about twenty seconds more. Remove to plate and keep warm. Repeat until all batter has been used.

Place two crepes on each plate, fill each with about 1 Tbsp fruit mix. Fold crepes and garnish with about 1 Tbsp of yoghurt and 1 Tbsp fruit – then sprinkle lightly with toasted almonds.

Nutritional Information Per serving: about

cal 150 pro 8g total fat 4g sat. fat 1g
carb 24g fibre 3g chol 30g sodium 65mg
Sugars 10g
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