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.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 267 (85%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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