Crepes are a delicate French pancake and an all-purpose wrap. Eat them with fruit for breakfast, chicken for lunch, or ice cream for dessert. Here's a breakfast version with summer strawberries.
GLuten-Free made easy Christi Silbaugh and Michele Vilseck
ISBN: 13: 978-1-4621-1408-5
Wash and thinly slice strawberries. Sprinkle 2 teaspoons over the strawberries and set aside.
Combine flour, eggs, milk, oil, and remaining sugar in a bowl. Whisk until smooth.
Lightly grease the bottom of a 10-inch nonstick skillet with oil, and heat the pan over medium-high heat. When the pan is hot, add 1/4 of the crepe batter, and quickly tilt the skillet so that the batter coats the entire pan. Cook for about 45 seconds on one side; then turn and cook for about 20 seconds on the other side. Repeat with remaining batter.
Create cream filling for crepes by placing 1/3 of the sweetened strawberries in a blender with cream cheese. Blen until smooth. Pipe or spread 1/4 of the cream in a line down the middle of the crepe. Spoon on 1/4 of the strawberries and roll gently. Top with extra strawberries and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 267 (85%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 247.2mg||76 %|
|Sodium 1341.7mg||46 %|
|Potassium 170.7mg||4 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.6g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 315
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