Strawberry crepes
Strawberry crepes feature a light and fluffy texture with a blend of whole-grain and all-purpose flours, enhanced by the sweetness of strawberries and the richness of vanilla. These crepes are filled with low-fat Greek yogurt and fresh strawberries, making for a delightful breakfast or dessert option.
Cook time 10 min
Prep time 10 min
Ingredients:
1/2 cup whole-grain wheat flour2 eggs
1 cup all-purpose white wheat flour
1.50 cups milk (2% fat)
1 tsp vanilla extract
3/4 cup lowfat greek yogurt
1.50 cups strawberries
Strawberry crepes are a delightful and versatile dish that are perfect for breakfast, brunch, or even dessert. Made with a mix of whole-grain and all-purpose flour, these crepes are light and fluffy, incorporating the rich flavors of vanilla and the natural sweetness of strawberries. Paired with low-fat Greek yogurt, they provide a balanced and satisfying meal that the whole family will love.
Instructions:
- In a large mixing bowl, combine the whole-grain wheat flour and all-purpose white wheat flour.
- Crack the eggs into the bowl and whisk them with the flour until smooth and slightly frothy.
- Gradually pour in the milk while continuously whisking to avoid lumps.
- Add the vanilla extract and mix until the batter is smooth and has no lumps. Set the batter aside to rest for about 15-20 minutes.
- While the batter rests, wash the strawberries, hull them, and slice them thinly.
- Set the strawberries aside; these will be used as a filling and topping for your crepes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of oil or butter.
- Pour about ¼ cup of the batter into the center of the skillet. Tilt the skillet in a circular motion to spread the batter into a thin, even layer.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom turns a light golden brown.
- Carefully flip the crepe with a spatula and cook for another 1 minute on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, making sure to grease the pan as needed.
- Once all the crepes are cooked, spread a thin layer of lowfat Greek yogurt over each crepe.
- Place a handful of sliced strawberries over the yogurt.
- Fold the crepe in half, and then in half again to form a triangle, or roll it up, depending on your preference.
- Repeat the process for all the crepes.
- Arrange the filled crepes on a serving platter.
- Optionally, garnish with a drizzle of honey or a sprinkle of powdered sugar for extra sweetness.
- Add a few more strawberry slices on top for a vibrant and fresh presentation.
- Serve your delicious strawberry crepes warm or at room temperature and enjoy!
Cooking strawberry crepes may seem daunting at first, but with a little practice, you'll master the art of making thin, delicious crepes in no time. These crepes offer a wonderful blend of textures and flavors, from the light, fluffy crepe to the creamy Greek yogurt and juicy strawberries. Perfect for any occasion, they're sure to become a favorite in your household. Enjoy!
Strawberry crepes FAQ:
A 10-inch non-stick skillet or crepe pan is ideal for making crepes. This size allows for even cooking and easy flipping.
Cook each crepe for about 1-2 minutes on the first side, or until the edges begin to lift and the bottom is golden brown. Flip and cook for another minute on the other side.
Yes, you can prepare the crepe batter a few hours in advance. Just store it in the refrigerator; give it a good whisk before using as it may thicken.
You can substitute Greek yogurt with regular yogurt, cottage cheese, or even whipped cream, depending on your dietary preferences.
Store any leftover crepes in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a skillet or microwave before serving.
Tips:
- Make sure to whisk the batter until smooth to avoid lumps.
- Let the batter rest for at least 30 minutes to allow the flour to fully hydrate. This helps in achieving tender crepes.
- Use a non-stick pan to prevent the crepes from sticking. If using a regular pan, lightly grease it with butter or oil.
- Pour a small amount of batter into the pan and immediately swirl it around to create a thin, even layer.
- Cook the crepes over medium heat. High heat may cause them to burn quickly without cooking through.
- Flip the crepe once the edges start to lift and become lightly golden.
- Keep the cooked crepes warm in an oven set at low heat while you prepare the rest.
- Feel free to add a touch of sweetener to the yogurt if you prefer a sweeter filling.
- Garnish with extra strawberries or a sprinkle of powdered sugar for an added touch of elegance.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 12g
Carbohydrates 30g
Fiber 2.43g
Sugar 7g
Fat 4.32g
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