Strawberry Crepes with Cream Cheese Filling
Ingredients
The crepe batter
-
½
cup
all-purpose flour
-
½
cup
white whole wheat flour or additional all-purpose flour
-
1
tablespoon
granulated sugar
-
⅛
teaspoon
kosher salt
-
⅛
teaspoon
ground cinnamon (optional)
-
2
large
eggs (at room temperature)
-
1 ⅓
cups
nonfat milk (at room temperature)
-
2
tablespoons
unsalted butter (melted and cooled to room temperature, plus additional for cooking)
The filling and topping
-
2 ½
cups
sliced fresh strawberries (from 1 16-ounce box)
-
4
ounces
reduced fat cream cheese (softened to room temperature)
-
⅔
cup
nonfat plain Greek yogurt
-
2
teaspoons
pure vanilla extract
-
2
tablespoons
honey
-
optional
powdered sugar
Instructions
- Prepare the crepe batter in a blender or mixing bowl and let it rest for 30 minutes.
- While the batter rests, prepare the filling by slicing the strawberries and mixing the cream cheese, Greek yogurt, vanilla, and honey until smooth.
- Heat a nonstick skillet over medium heat and melt some butter.
- Pour 1/4 to 1/3-cup of batter into the skillet and swirl to spread it evenly.
- Cook until the top looks dry, then flip and cook the other side until golden.
- Repeat with the remaining batter, adding more butter as needed.
- To assemble, spread the cream cheese filling over half of a crepe and add sliced strawberries on top.
- Fold the crepe and serve with additional cream and powdered sugar if desired.
Nutrition Facts (estimated)
Servings
10 crepes
Calories
150
Total fat
5g
Total carbohydrates
20g
Total protein
6g
Sodium
182mg
Cholesterol
46mg
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