Heart Smart Cookbook

Strawberry and Yogurt-Filled Crepe
Yields:            4 servings
Time:              1 hour, 15 min. total


1 cup skim milk

1 egg

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):

Calories:        311

 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

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