1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.

2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.

3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.

• 10 g Fat
• 7 g Saturated
• 93 mg Cholesterol
• 39 mg Sodium
• 10 g Carbohydrates
• 3 g Fiber
• 5 g Sugars
• 2 g Added Sugars
• 4 g Protein