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A Taste of Summer Crepe

The sweet taste of mandarin and pineapple in a whipped topping gives this breakfast crepe a summertime feel. Each crepe is 2 carb servings. This recipe substitutes whipped topping for yogurt helping to lower the potassium and phosphorus per crepe while still providing a delicious breakfast option.


Serving size: 1 crepe
Change Servings:


2⁄3 cups
non-dairy creamer (vanilla)
1⁄2 cup
egg substitute
1 tablespoon
canola oil
1⁄2 cup
all-purpose flour
1 teaspoon
granulated sugar
1⁄4 teaspoon
1 cup
pineapple (crushed, drained)
1 cup
mandarin oranges (drained)
1 cup
frozen cool whip (fat free)




  • Beat the nondairy creamer, egg substitute and oil in a large bowl.
  • In separate bowl, mix the flour, salt, and sugar.
  • Add to the liquid mixture.
  • Cover and put in refrigerator for an hour.
  • Spray skillet with cooking spray.
  • Take crepe batter out of the refrigerator and stir.
  • Pour 2 tbsp of batter into middle of skillet.
  • Tilt pan around to evenly spread out the batter.
  • Cook over medium heat.
  • Let cooked crepes cool on wire rack.
  • When cool, stack the crepes with wax paper in between.


  • Mix pineapple and mandarin oranges together in large bowl.
  • Fold in the whip topping.
  • Scoop 1/3 cup and pour down center of each crepe.
  • Roll each crepe once filled.
  • Dust with confectioner sugar is optional.

Nutritional Analysis

Per serving
Calories: 195 kcal
Protein: 4.5 g
Carbohydrates: 29 g
Dietary Fiber: 1.4 g
Phosphorus: 58 mg
Potassium: 202 mg
Sodium: 166 mg