SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 154.0
  • Total Fat: 4.5 g
  • Cholesterol: 54.4 mg
  • Sodium: 76.8 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.3 g

View full nutritional breakdown of Yummy Healthful Strawberry Crepes calories by ingredient
Report Inappropriate Recipe

Yummy Healthful Strawberry Crepes

Submitted by: PURPLE_ZEBRA

Introduction

My hubby makes these for me some weekends - delish!
(Yes, he spoils me!) Don't be intimidated by the French word "crepe;" if a MAN can do it YOU can too! :)
My hubby makes these for me some weekends - delish!
(Yes, he spoils me!) Don't be intimidated by the French word "crepe;" if a MAN can do it YOU can too! :)

Number of Servings: 16

Ingredients

    FILLING:
    4 cups Fresh strawberries, hulled - set aside 1 1/2 cup for garnish
    3 tbsp Madahava raw agave nectar (or sweetener of your choice, used according to package directions - agave nectar is from the health food store)
    3 cups Fage Greek yogurt (available at Walmart)
    5 tsp Vanilla extract

    CREPES:
    4 Large eggs
    1/4 tsp Redmond salt
    2 cups Whole wheat flour (freshly ground preferred)
    2 1/4 Nonfat milk (or whole organic milk)
    1/4 cup Kerrygold butter, melted (available online)

Tips

If desired, thin batter with a tablespoon of milk or water. First crepe is often lacy and unattractive. Plan to discard the first crepe (i.e. - feed it to the kids!) Crepes are best warm, so cook only what you're going to eat right now. Extra batter and filling can be stored in the 'fridge for another day. Use within 24 hours.


Directions

FILLING:
In blender, blend 2 1/2 cups strawberries, yogurt, agave nectar and vanilla. This step can be done while crepes are cooking, or ahead of time and refrigerated. Slice the remaining 1 1/2 cups berries for garnish.

CREPES:
Melt butter. In a blender, combine all ingredients EXCEPT butter (unless it has had time to cool). Blend for 30-60 seconds. Scrape down sides with rubber scraper. Add cooled butter. Blend until smooth.

Refrigerate batter at least 1 hour or overnight.

COOKING THE CREPES:
Heat a 9-10" nonstick skillet on medium. Pour 1/4 to 1/3 cup batter into hot skillet. Cook until edges begin to peel up and the top is no longer shiny. Flip crepe. You can be adventurous like my wonderful hubby and flip the crepe with a flip of the wrist, or if you're new to all this, carefully turn with a spatula. Brown other side several seconds. Turn out onto plate. It takes about 3 minutes to cook each crepe. Cover to keep warm.

If desired, thin batter with a tablespoon of milk or water. First crepe is often lacy and unattractive. Plan to discard the first crepe (i.e. - feed it to the kids!) Crepes are best warm, so cook only what you're going to eat right now. Extra batter and filling can be stored in the 'fridge for the next day. (We usually get 2 meals out of this recipe.) Use within 24 hours.






Great Stories from around the Web


Rate This Recipe