Breecherberry Crepes with Homemade Syrup

YIELD: Serves 6
Per portion:
GI: 29
GL: 8

Calories: 225; Carbohydrates: 26g; Protein: 8g; Fat: 11g; Saturated Fats: 5g; Sodium: 220mg.

INGREDIENTS:
• ¾ C. unsweetened “Silk” Soymilk
• ¾ C. whole wheat pastry flour
• 4 eggs
• ¼ t. salt
• 2 T. butter
• 1 T. brown sugar
• ½ C. each raspberries and blueberries
• Homemade Maple syrup (Recipe follows preparation directions)

PREPARATION:
1. Combine flour, soymilk, eggs, salt, and brown sugar in a large bowl until slightly lumpy.
2. Melt butter in a large nonstick ovenproof skillet.
3. Pour batter on top of butter in skillet.
4. Bake in preheated 425 degree oven until puffed and browned around the edges.
Do not disturb for the first 15 minutes.
5. Cut into 6 servings, rolling each up toward the center of pan.
6. Spoon combined berries over crepes, and serve with warm homemade maple syrup.

Homemade Maple Syrup

Ingredients:
1 C. apple juice
2 ½ t. cornstarch
1 T. butter
6 packets “Splenda”®
1 T. butter
¾ t. maple extract

Preparation:
1. Combine apple juice, cornstarch, and Splenda® in small saucepan.
2. Heat mixture to boiling, stirring until thickened. Add maple extract and butter, stirring until butter is melted. Serve warm. Refrigerate any remaining syrup for latter use.

Bon appetit!