Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Crepes with Strawberry Sauce

StarStarStarStarEmpty star

Your rating

Crepes with Strawberry Sauce

Warm crepes with juicy and fruity strawberry sauce drizzled on top. A delicious and satisfying breakfast that is easy to get you out of the bed.

 

Yield

2 servings

Prep

5 min

Cook

15 min

Ready

20 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Crepes
½ cup whole-wheat flour
Camera
¼ cup all-purpose flour
Camera
2 tablespoons sugar
Camera
1 ½ cups milk, low-fat
or non-dairy milk
Camera
1 teaspoon vanilla extract
Camera
1 large eggs
Camera
2 tablespoons olive oil
or melted butter, plus more for cooking
Camera
Strawberry sauce
½ pounds strawberries
fresh or frozen, about 4 cups
Camera
1 tablespoon sugar
Camera
1 teaspoon cornstarch
Camera
1 x maple syrup
for serving, optional
* Camera

Ingredients

Amount Measure Ingredient Features
Crepes:
118 ml whole-wheat flour
Camera
59 ml all-purpose flour
Camera
3E+1 ml sugar
Camera
355 ml milk, low-fat
or non-dairy milk
Camera
5 ml vanilla extract
Camera
1 large eggs
Camera
3E+1 ml olive oil
or melted butter, plus more for cooking
Camera
Strawberry sauce:
226.8 g strawberries
fresh or frozen, about 4 cups
Camera
15 ml sugar
Camera
5 ml cornstarch
Camera
1 x maple syrup
for serving, optional
* Camera

Directions

To make the strawberry sauce:

In a small saucepan, gently stir together the strawberries, sugar, and cornstarch.

Heat over medium-high heat to bring to a boil.

Reduce the heat to low, and maintain a gentle simmer until thick and glossy.

Meanwhile make the crepes:

Preheat a 10-inch nonstick skillet over medium heat until hot.

Place a baking sheet in the oven and preheat the oven to 200 degrees F.

In a large bowl, whisk together all the batter ingredients until well mixed.

Once the pan is hot, brush with a bit oil, or spray with cooking spray.

Ladle about ¼ cup of batter into the skillet, quickly tilt the pan to spread the batter evenly to cover the pan. You may need to turn down the heat to medium-low if it gets too hot.

Cook for about 2 to 3 minutes until the crepe sets and the edges becomes slightly browned.

Flip the crepes, and continue to cook the other side for another 2 minutes or so.

Repeat until all the batter is used up, and put the cooked crepes in the oven to keep warm.

Roll the crepes into the rolls, or fold into the squares, then spoon the strawberry sauce on top.

Drizzle with maple syrup if needed, and serve warm.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 50233% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 119mg 5%
Total Carbohydrate 24g 24%
Dietary Fiber 6g 25%
Sugars g
Protein 32g
Vitamin A 10% Vitamin C 111%
Calcium 26% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe