Whole Grain Strawberry Crepes
Crepes are a great foundation for many summer dishes. They can be filled with something savory (spinach and feta) or sweet (summer berries with light cream). You can make the batter ahead of time and keep it stored in the refrigerator for up to 24 hours. Just stir it again before cooking.
Psst… want more lightened up comfort food, please browse through our site! And here are a few to try…
Microwave Peanut Butter Chocolate Chip Cookies
Spaghetti Squash with Tomato Sauce and Parmesan Cheese
Crepe Ingredients
- 1 cup of skim milk
- 3/4 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)
- 1/2 tsp of salt
Filling Ingredients
- 3 cups strawberries
- 1/4 cup water
- 1 cup nonfat ricotta cheese
- 1-2 tsp cinnamon
Directions
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 1/4 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!
Serves 8, Serving Size: 1 crepe
Nutrition Info Calories Per Serving: 111; Total Fat: 1g; Protein: 7g; Carbohydrate: 17g: 2g; Sugar: 6g; Sodium: 67mg
If you like this recipe you may also like:
Creamy Warm Cinnamon Banana Milk
Vanilla Pumpkin Protein Smoothie
Banana Kiwi Smoothie
For more delicious, healthy comfort foods, and a Get Healthy Guide, please check out our new book The Nutrition Twins’ Veggie Cure!
The Nutrition Twins work with Egglands Best to help people get more nutrients.
- 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
- 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!