3/4 cups flour2 tsp sugar
2 large eggs, lightly beaten
1 cup fat-free skim milk
1 Tbsp butter, melted
sliced strawberries
fat free cool whip
To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.
To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.
Crepes are really just a vehicle for whatever filling sounds good at the moment...fruit, pudding, chocolate... even savory things like chicken, turkey & cheese, etc. This particular recipe is great for breakfast or dessert. YUM! Even better that it is a light version of traditional crepe recipes. I couldn't tell a difference in the finished product at all. Fat free cool whip takes a little getting used to, but it really was pretty good. I felt like I was eating somethinig really decadent.
6 comments:
light breakfast food? I am swooning - god bless you!
My mouth is watering just looking at the picture!
Did you say crepe...oh crap, now I'm hungry!
Wow, these look beautiful. Thank you for sharing such beautiful ideas!
I can't wait to try this!
I made these and they turned out beautifully! Thanks for the recipe!
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