Recipe finder
Fruit-and-Herb Crepes
- Makes: 6 servings
- Chill 15 mins
Ingredients
-
3
beaten eggs
-
1 1/2
cups
unbleached all-purpose flour or all-purpose flour
-
1 1/2
cups
milk
-
1/3
cup
unsalted butter, melted
-
1/4
cup
snipped fresh sage, basil, or mint
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground white pepper
-
1
cup
sliced strawberries
-
1
cup banana, sliced
-
1/2
cup
peeled and sliced kiwifruit
-
1
cup
granola
-
1
cup
vanilla low-fat yogurt
-
1/4
teaspoon
ground cinnamon
Directions
- For crepes: In a large bowl, combine eggs, flour, milk, melted butter, herb, salt, and white pepper. Beat with a wire whisk until well mixed. Cover and refrigerate for 15 to 30 minutes.
- For fruit filling: In a medium bowl, combine the strawberries, banana, and kiwifruit. Gently stir in the granola, yogurt and cinnamon. Cover and chill while cooking the crepes.
- Heat lightly greased 10-inch crepe pan or nonstick skillet with flared sides over medium heat. Remove from heat. Ladle in 1/2 cup batter. Lift and tilt pan to spread the batter. Return to heat and cook until the bottom of crepe is light brown. Flip crepe over with a smooth motion. Continue cooking about 2 minutes or until second side is light brown. Invert pan over paper towels to remove crepe. Repeat with remaining batter, greasing pan occasionally.
- To assemble, spoon about 1/2 cup of the fruit filling along center of one side of crepe. Fold the two opposite edges so they overlap over filling. Serve immediately. Makes 6 servings.
Tip
- Test Kitchen Tip: For a thinner crepe, use less batter. Use regular butter and omit the salt, if you like.
Nutrition Facts
(Fruit-and-Herb Crepes)
Servings Per Recipe 6, carb. (g) 56, pro. (g) 13, chol. (mg) 142, Fat, total (g) 20, sodium (mg) 193, fiber (g) 4, cal. (kcal) 453