There was a sale on blueberries, so I thought up this use for them. A great Sunday morning breakfast tradition, because they are relatively fast to fix.
cream cheese, softened (1/2 a large package)
low-carb baking mix (or your choice of flour)
1Prepare 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.
2For 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.
3Pour 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.
4Remove 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.
5Spread one Crêpe with some of the filling on half of one side, then fold in half, then into quarters.