Homage to the Tour de France Crepes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Homage to the Tour de France Crepes calories by ingredient
Introduction
We like to have a French breakfast on the last day of the Tour de France. This year I made crepes with Chobani vanilla yogurt filling topped with warmed orange slices in a maple syrup glaze. We like to have a French breakfast on the last day of the Tour de France. This year I made crepes with Chobani vanilla yogurt filling topped with warmed orange slices in a maple syrup glaze.Number of Servings: 4
Ingredients
-
Crepes:
1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup skim milk
1/3 cup water
3 large eggs
1 teaspoon extra light olive oil
Filling:
240 grams Chobani 0% Vanilla Greek Yogurt
Topping:
2 oranges, sectioned
zest of 1 orange
1/3 cup pure maple syrup
Garnish:
powdered sugar
ground cinnamon
Directions
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.