Fruit Crepes

• 2 egg whites
• 2/3 cup fat-free milk
• 2 teaspoons canola oil
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup reduced-sugar orange marmalade
• 1 cup unsweetened raspberries, blackberries or blueberries
• Sugar substitute equivalent to 8 teaspoons sugar
• 1/2 cup fat-free sour cream
• 1/8 teaspoon ground cinnamon

1. In a large bowl, combine the egg whites, milk and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. In a large saucepan, heat marmalade until melted; remove from the heat. Fold in berries and sugar substitute; set aside. In a small bowl, combine sour cream and cinnamon; set aside.
3. Heat an 8-in. nonstick skillet coated with cooking spray; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is light brown. Remove to a wire rack. Repeat with remaining batter.
4. Spread each crepe with 1 tablespoon sour cream mixture; roll up and place in an ungreased 11x7-in. baking dish. Spoon fruit mixture over top. Bake, uncovered, at 375u0b0 for 15 minutes.

egg whites, milk, canola oil, allpurpose, salt, unsweetened raspberries, sugar substitute, sour cream, ground cinnamon

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