“Crepe” must be French for Ohh LA LA!

I think one  of my biggest problems when I made crepes is that I was not using the right pan. Recently I purchased one of the ceramic lined skillets and I am LOVING it. I think it well really make crepe creating an easier task.

Being able to keep crepes warm while you are making enough for several people can also be a task. Go head and turn on the over low, have a cookie sheet in there and make a little foil tent to help keep in the heat without creating too much steam. Hopefully you will not have to wait long. But, being able to keep them warm until they are filled is a nice touch.

Fluffy Strawberry Vanilla Cream Crepes

Ingredients
Macerated Strawberries and Cream:

• 2 cups strawberries, washed and divided
• 2 tablespoons natural sweetener or sugar of choice
• 1½ cups reduced fat Greek yogurt
• 2 tablespoons  sugar or sweetener of choice
• 1 teaspoon vanilla extract
• optional – 1 – 2 tablespoons Cointreau

Crepes:

• 3 large eggs
• 2 tablespoons oil/ (or reduced fat butter, melted)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1¼ cup skim/low fat or almond milk
• 1 cup all-purpose flour

Directions

For strawberries.

1. Cut the strawberries into quarters.
2. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes.

While strawberries are soaking up the liqueur, prepare your crepes
For Crepes:

1.  Whisk eggs, oil/butter, vanilla, sugar and milk until light in color.
2. Add the flour and whisk again until batter is lump free.
3. Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel.
4. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer.
5. Cook until the crepe is set and the edges begin to change golden in color.
6. Gently peel the edges away from the pan and flip to cook the underside for a further 20-30 seconds.

When cooked through, remove onto a separate plate and repeat with remaining batter.

For Strawberries And Cream:

1. Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla.
2. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined.
3. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again.
4. Stack them; top with remaining macerated strawberries and dust with icing sugar.

Quick Tip: This recipe makes 10 crepes and if you are on Weight Watchers this is only 4 points per crepe!

Photo and Recipe courtesy of Karina and Cafe Delites.