Reduced Fat Blueberry Cheesecake Crepes

For the cheesecake filling:

With an electric mixer, mix cream cheese and butter on medium speed until smooth. Use a rubber spatula to scrape the sides of the bowl to ensure complete mixing. Add vanilla, continue mixing, then slowly add powdered sugar with the mixer still running.

Pour in the blueberries and combine on low speed. Mix just enough to give the mixture a pink/purple tint. You want most of the blueberries intact.

Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.

For the crepes:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Make one crepe at a time. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until it’s light brown. Set aside on a plate or put into a 200 F oven to keep warm while you continue making the rest of the crepes. Serve crepes hot, with some of the filling wrapped in the center.

Crepe batter recipe adapted from allrecipes.com.