Instructions: Combine oat barn and baking powder; add combined milk, egg whites and margarine, mixing well. Heat 6 to 7 inch crepe pan or skillet over medium heat. Lightly spray pan before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry. Turn; cook an additional 1 minute. Cool. Layer between sheets of waxed paper.

Combine preserves and wine (or juice); mix well. Combine 3 tablespoons preserve mixture, strawberries, blueberries and mint; mix lightly. Spoon about 2 tablespoons fruit mixture along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Top each serving with 2 tablespoons remaining preserve mixture. Garnish with whole strawberries, blueberries and fresh mint, if desired. Serve immediately.

Makes 5
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.