Mixed Berry Crepes

• 2 tablespoons sugar
• 4 cups blueberries, blackberries
• raspberries
• 1 cup fat-free milk
• 1 egg
• 3 egg whites
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/4 cup cornmeal
• 16 teaspoons reduced-sugar apricot preserves
• 1 cup (8 ounces) vanilla yogurt

1. Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour.
2. Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
3. Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.

sugar, blueberries, raspberries, milk, egg, egg whites, almond, vanilla, allpurpose, cornmeal, preserves, vanilla yogurt

Taken from www.tasteofhome.com/recipes/mixed-berry-crepes/ (may not work)