Strawberry crepes
Savor the delightful combination of whole-grain wheat and all-purpose flour in these light, fluffy Strawberry Crepes. Perfectly balanced with 2% milk and aromatic vanilla extract, these crepes are complemented by creamy low-fat Greek yogurt and juicy strawberries for a satisfying breakfast or dessert treat. Enjoy a blend of textures and flavors that make each bite irresistible. Perfect for health-conscious individuals looking for a delicious and nutritious option.
- 26 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 2.43g | 6% |
| Sugar 7g | 7% |
| Fat | |
| Fat 4.32g | 5% |
| Saturated 1.73g | 6% |
| Cholesterol 88mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 90mg | 16% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.18mg | 7% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 24mg | 26% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 1.36ug | 1% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.07mg | 10% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 270mg | 8% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 66mg | 4% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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