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Crepes with Strawberries

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Hi Everyone,

It’s another Skinny Bitch Tuesday and today’s recipe is supposed to be crepes with Raspberry Sauce, but you know me I had to change it up just a pinch!

I was excited to try this recipe because I have never make crepes before. Β All in all it wasn’t hard, but it took a little time to figure it out. Β The recipe calls for one cup almond milk, but I decided to use coconut milk instead. Β I don’ t know if the coconut milk was to thick but I had to add 2 tablespoons of milk to thin out the batter.


The flavor of these crepes were mighty delish, very sweet and light! Β I liked the coconut milk in it. Β I know I need to keep practice to make them perfect, but I don’t think I did to bad for the first time. Β The concept of making these is very much like making pancakes and to be honest they tasted like pancakes. Β I have no complaints about that! Β You know I love my pancakes. Β These crepes would have been great for breakfast, but I had mine for dessert!

I decided not to do the raspberry sauce since I made that a while back when I made my Chocolate Espresso Raspberry Pancakes. Β I decided on going simple, and went with strawberries. Β All I did was take 1 cup of frozenΒ strawberriesΒ and microwaved them in 30 secondΒ increments. Β Mashed with a fork and served warm over the crepes. Β I do love my strawberries. Β These crepes are my strawberry short-cake version.

Crepes with Strawberries
 
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A sweet crepe made with coconut milk and topped with warmed strawberries.
Serves: 7 Crepes
Ingredients
  • 1 cup all purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. stevia
  • 1 cup unsweetened coconut milk
  • 2 tbsp. milk, fat free
  • 1 tsp. vanilla extract
  • Cooking Spray
  • 1 cup frozen strawberries
Instructions
  1. In a medium bowl, combined flour, baking powder, baking soda and stevia. Whisk in the coconut milk and vanilla extract until smooth.
  2. Add strawberries to a medium microwave safe bowl. Microwave for 30 seconds increments, until strawberries are no longer frozen. Mash with a fork. Set a side.
  3. Spray an 8" skillet with cooking spray and set on medium heat. Add ¼ cup of the batter mix to the bottom of the skillet, swirling to coat the bottom of the skillet as evenly as possible with the batter.
  4. Cook until edges are lightly browned and the crepe is almost dry on top. Loosen the edges with a thin spatula and flip the crepe over.
  5. Cook crepe for an additional 15 seconds.
  6. Transfer to a plate and continue cooking remaining batter.
  7. Add warmed strawberries over the cooked crepes.
Notes
Calories per crepe with strawberries: 81.7, Fat: 1.5, Cholesterol: .01, Sodium: 210, Potassium: 56, Carbs: 15.6, Fiber: 1, Sugar: 1.5, Protein: 2.2 Adapted from Skinny Bitch Cookbook
Nutrition Information
Serving size: 1 Crepe
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I have to say I’ve been pretty happy with the past few Skinny Bitch Cookbook recipes. Β I’ve learned a lot and tried new things. Β I can’t wait to see what we make next. Β Now to check out the other ladies Crepes. Β I wonder what they did to change it up? Β So many great ideas, that every time we post Skinny Bitch Tuesdays, I think why didn’t I think of that! Β That is what makes cooking fun!! Β So go check out the ladies crepes!!

Claire from theΒ Realistic Nutritionist

Michelle fromΒ The Healthy Bites

Stephanie fromΒ Eat.Drink.Love

Have a great day everyone!

Toodles,

Jennifer

P.S. Β I just love this picture!

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Comments

  4. Ahh crepes…the one thing my husband truly misses! I might just have to make this Saturday with an all-purpose gf flour for him. I think it would be gone in seconds!

    Reply

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