Crepes with Strawberries
Prep time
Cook time
Total time
A sweet crepe made with coconut milk and topped with warmed strawberries.
Serves: 7 Crepes
  • 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
  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.
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
Recipe by PB + P Design at