Yummy Healthful Strawberry Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
FILLING:4 cups Fresh strawberries, hulled - set aside 1 1/2 cup for garnish3 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 extractCREPES:4 Large eggs1/4 tsp Redmond salt2 cups Whole wheat flour (freshly ground preferred)2 1/4 Nonfat milk (or whole organic milk)1/4 cup Kerrygold butter, melted (available online)
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.
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.
Nutritional Info 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
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