Strawberry and Yogurt-Filled Crepe
Yields: 4 servings
Time: 1 hour, 15 min. total
1 cup skim milk
2 egg whites
4 teaspoons canola oil, divided
2 teaspoons vanilla
2/3 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 ½ cups low-fat vanilla yogurt
2 cups fresh strawberries, chopped
4 teaspoons chocolate syrup
In a blender combine the milk, egg, egg whites, 2 teaspoons oil, vanilla, flour, sugar and salt. Process until smooth. Place the remaining 2 teaspoons of oil in a small bowl. Heat an 8-inch nonstick skillet over medium heat and lightly brush the pan with a little oil.
When the skillet is hot, pour ¼ cup of the batter into the pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter to make 8 crepes in total, lightly brushing the pan with oil before cooking each crepe if needed. Fill each crepe with 3 tablespoons low-fat vanilla yogurt and ¼ cup chopped strawberries. Roll crepe to enclose the filling and drizzle the top of each crepe with chocolate syrup. One serving consists of 2 stuffed crepes drizzled with 1 teaspoon chocolate syrup.
Nutritional information (per serving):
From Fat: 20%
Fat: 7 g
Saturated: 2 g
Trans: 0 g
Carbs: 48 g
Protein: 13 g
Sodium: 197 mg
Cholesterol: 59 mg
Calcium: 256 mg
Fiber: 2 g
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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