Strawberry Filled Whole Wheat Crepes
Whole wheat crepes filled with fresh strawberries and lightly sweetened whipped cream.
Servings 12 crepes
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tblsp. sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 2 cups milk
- 2 eggs
- ½ tsp. vanilla
- 2 tblsp. butter melted
- 1 cup sliced strawberries
- Sweetened whipped cream
Measure flour, sugar, baking powder and salt into a bowl. Stir in the remaining ingredients. Beat with a mixer until combined and smooth. (Alternately: combine all ingredients in a blender and process until smooth).
Heat an 8 or 10-inch nonstick skillet over medium heat. Add a tiny amount of butter (no more than ½ teaspoon) to the pan and heat until bubbly. Pour a scant ¼ cup of batter into the skillet. Immediately tilt and rotate the pan until the batter covers the bottom. Cook until lightly browned on bottom. Turn and cook the other side.
Repeat until all batter is used stacking the crepes on a plate as they are completed.
To serve: Place a small amount of whipped cream on one-quarter of a crepe. Top with a few strawberries. Fold the crepe in half and then in half again. Serve with additional whipped cream. (Alternately: Spread whipped cream down the center of a crepe. Top with strawberries and roll up. Sprinkle with powdered sugar and serve with additional whipped cream)
Serving: 1crepe | Calories: 112kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 166mg | Fiber: 1g | Sugar: 1g