Homage to the Tour de France Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Crepes:1 cup unbleached all-purpose flour1 tablespoon granulated sugar1/4 teaspoon salt1 cup skim milk1/3 cup water3 large eggs1 teaspoon extra light olive oilFilling:240 grams Chobani 0% Vanilla Greek YogurtTopping:2 oranges, sectionedzest of 1 orange1/3 cup pure maple syrupGarnish:powdered sugarground cinnamon
Combine the flour, sugar and salt in a blender. Briefly mix. Add the milk, water, and eggs. Blend well. Scrape down sides and blend well until batter is smooth. Set aside to rest.
Section and zest the oranges. Place in a 10-inch skillet. Add the maple syrup. Do not turn burner on until you are approximately 10 minutes from serving crepes.
Heat a 10-inch non-stick skillet until quite hot. Lightly oil the skillet with olive oil. (I used a spray bottle.) Pour in about 3-4 tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, 30 to 45 seconds; then turn and cook another 15 seconds.
When crepe is done, spoon a heaping teaspoon (approximately 20 grams) of Chobani vanilla yogurt on 1/2 of the crepe. Fold crepe in half, then quarter. Place on a serving dish. Repeat with the rest of the batter.
After you have made around 4 crepes, start heating the orange sections. Gently heat and reduce liquid for around 10 minutes, being sure not to break up the orange sections.
Serving: Spoon orange sections on top and drizzle glaze over crepes. Garnish with powdered sugar and a dash of cinnamon.
Each crepe is around 117 calories.
Serving Size: makes 12 pieces
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAK58.
Section and zest the oranges. Place in a 10-inch skillet. Add the maple syrup. Do not turn burner on until you are approximately 10 minutes from serving crepes.
Heat a 10-inch non-stick skillet until quite hot. Lightly oil the skillet with olive oil. (I used a spray bottle.) Pour in about 3-4 tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, 30 to 45 seconds; then turn and cook another 15 seconds.
When crepe is done, spoon a heaping teaspoon (approximately 20 grams) of Chobani vanilla yogurt on 1/2 of the crepe. Fold crepe in half, then quarter. Place on a serving dish. Repeat with the rest of the batter.
After you have made around 4 crepes, start heating the orange sections. Gently heat and reduce liquid for around 10 minutes, being sure not to break up the orange sections.
Serving: Spoon orange sections on top and drizzle glaze over crepes. Garnish with powdered sugar and a dash of cinnamon.
Each crepe is around 117 calories.
Serving Size: makes 12 pieces
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAK58.
Nutritional Info Amount Per Serving
- Calories: 350.9
- Total Fat: 5.8 g
- Cholesterol: 185.0 mg
- Sodium: 210.2 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 2.1 g
- Protein: 16.3 g
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