Ah, classic Strawberry Crepes. They are delightful, delicious, and oh so pretty. If you make them right, they can be rather nutritious as well. I serve these with a filling of vanilla Greek yogurt; it gives it a nice creamy flavor and adds protein to the dish. They make an excellent brunch addition; these crepes low enough in calories to allow a couple strips of bacon in your brunch. I suggest you serve them alongside colorful Easter eggs this weekend.
Crepes can be a little tricky, but once you get the hang of it, you’ll want to make them often. It takes a swift movement to flip them without breaking them. That’s the key. Trust yourself and work quickly.
Makes 4 crepes
1 carton fresh strawberries sliced
1/4 cup sugar
2 stevia packets
1 cup whole wheat pastry flour
¼ tsp salt
½ cup egg whites
1 cup unsweetened almond milk
2 tsp vanilla extract
½ tsp lemon extract
1 tbsp canola oil
Butter flavored cooking spray
1 cup vanilla Greek yogurt
Fat-Free Redi Whip
Mix strawberry slices, sugar, and stevia in a small bowl, set aside.
In a medium bowl, whisk whole wheat pastry flour and salt together, create a dent for the liquids to pool in the center. Whisk the egg, egg whites, almond milk, vanilla extract, lemon extract, and canola oil and add to the well in the dry ingredients, whisk until uniform.
Heat a large, nonstick skillet over medium-high heat. Set a large plate next to the stove. Off heat, spray the pan lightly with butter flavored cooking spray. Add 1 ½ ice cream scoops of batter to pan, swirl batter to evenly coat the bottom of the pan. Gently shake back and forth, when the crepe moves (after about 30 seconds) it is ready to flip. Very quickly, slide a heat safe silicon spatula under the crepe and flip (they don’t break if you work quickly enough). Cook for about 20 seconds (until the crepe will move when the pan is shaken), and slide it onto the plate. Repeat process 3 more times.
Take each crepe and move to the serving plate. Put ¼ cup vanilla yogurt in each crepe and roll loosely. Top with strawberries and 2 tbsp whipped cream. Top with remaining strawberry syrup left in the bowl from the strawberries.
|Calories per Serving||297|