Serves 8, Serving Size: 1 crepe Nutrition Info Calories Per Serving: 111; Total Fat: 1g; Protein: 7g; Carbohydrate: 17g: 2g; Sugar: 6g; Sodium: 67mg
Ingredients
1 cup of skim milk
¾ cup of whole wheat pastry flour (such as Arrowhead Mills whole wheat pastry flour) or spelt flour (like Shiloh Farms sprouted spelt flour)
2 eggs (we use Egglands Best eggs because they have 25% less saturated fat than other eggs)
½ tsp of salt
Filling Ingredients
3 cups strawberries
¼ cup water
1 cup nonfat ricotta cheese
1-2 tsp cinnamon
Instructions
To make crepes, blend milk, pastry flour eggs and salt together in a blender.
Heat either a non-stick or cast iron pan. (Preferably use a crepe pan, but a flat skillet will work, too.) Coat the surface with non-stick spray. Pour about ¼ cup of batter on the pan and then tilt the pan to spread the batter to cover the pan. The batter should be even and spread so that you have a thin crepe. When bubbles appear on the top of the crepe, move a spatula around the edges and flip the crepe. Cook the other side briefly, until it is lightly brown.
For filling
Place strawberries and water into a sauce pan on medium-high heat. Once the mixture has started to boil, turn down the heat to low. Allow mixture to cook for about 10 more minutes before removing pan from the heat. Once mixture has cooled, set aside 1 cup of the mixture. Pour the remaining mixture into a medium mixing bowl and gently fold in the nonfat ricotta cheese. Place a dollop of the strawberry filling in the center of the crepe and then roll up crepe. (Either fill the crepe on the griddle or remove crepe to a plate to add the filling). Lastly, garnish with a dash of cinnamon. Enjoy!
Recipe by Nutrition Twins at https://www.nutritiontwins.com/whole-grain-strawberry-crepes/