Thursday, May 2, 2013

Whole Wheat Strawberry Lemon Crepes (Sugar & Egg Free)



I posted yesterday on the Mothering with Creativity Facebook page that I totally scored on some fresh strawberries at my local WINCO yesterday here in Reno.  The had 2 pound containers for just $1.48!  There was a limit of 4, but even after that, they were only $1.98 per container!  I ended up buying 12 pounds for just $10!  AND, they were fresh, not moldy, and not needing to be used any time soon!

So, today for breakfast, we made some crepes.  We made them sugar free and egg free, used whole wheat flour, and used strawberries and yogurt to top them off!  The kids did not even mind that there was no syrup to be found!  This batch yielded 9 crepes, which was plenty for our family of 5.




List of ingredients:

1 1/2 cups chopped strawberries
2 TBL honey
2 tsp. fresh lemon juice
1/4 cup water
1 1/2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 tsp vanilla
Vanilla yogurt (optional-for filling and topping)

Found all your ingredients?  Okay, let's get this party started!


STRAWBERRY LEMON FILLING

First, start your filling so that it can simmer while cooking up your crepes.  

Place 1 cup of chopped strawberries in a small pot.  Add 1 TBL honey, 2 tsp. fresh lemon juice, and 1/4 cup water.

Heat over medium high heat, stirring occasionally until it begins to boil.  Turn heat down to medium low and continue to simmer until strawberries are soft and begin to thicken a little bit.  Some liquid is okay, as it makes a nice drizzle for your crepes.

*Chop an additional 1/2 cup strawberries to add on top of your crepes and set these aside.  

WHOLE WHEAT CREPES

In a large bowl, mix together 1 1/2 cups whole wheat flour, 1/2 tsp baking powder, and 1/2 tsp salt.

In a small bowl, whisk together 1 TBS honey, 2 cups milk, and 1/2 tsp vanilla.

Pour wet ingredients into dry and whisk until smooth.

Heat a pan on medium heat.  Use a non-stick pan or spray it with non-stick spray.  

Scoop 1/4 cup of batter in the hot pan.  Make sure the batter thins out across the pan to create thin crepes (ours were a little thicker today, but we loved them).  

Once the bottom begins to turn golden brown, flip it over and brown the other side.  They brown rather quickly since they are thin, so you'll want to keep your eye on them while cooking.  

To Assemble:

Scoop some of the strawberry filling into a crepe.  Add a spoonful of vanilla yogurt.  Fold crepe over onto itself.  Top with some uncooked, chopped strawberries, and a bit more vanilla yogurt.

Enjoy!  

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