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Fruit-Filled Crepes

Fruit-Filled Crepes

Nutrition Facts
  • cal. (kcal) 195
Fruit-Filled Crepes
  • Makes: 16 servings
  • Prep: 40 mins
  • Start to Finish: 1 hr 15 mins
  • Carb Grams Per Serving: 37

Ingredients

  • 16 Whole-Wheat, Buckwheat or Cornmeal Crepes, (recipe follows)
  • 1/2 cup Vanilla Cream, (recipe follows) or 1 cup low-fat vanilla ice cream
  • 2 1/2 cups Strawberry-Rhubarb Filling, (recipe follows)
  • Confectioners' sugar, for dusting

Directions

  1. Prepare crepe batter. While it is resting, drain yogurt for Vanilla Cream, if using, and make filling.
  2. Finish crepe batter and cook crepes.
  3. Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread about 2 tablespoons filling over one half of the less-attractive side of each crepe. Fold the unfilled side over the filling, then fold the crepe in half to make a fan shape. Overlap the crepes slightly in the prepared baking dish.
  4. Cover the crepes with foil and bake until heated through, 15 to 20 minutes. Meanwhile, finish the Vanilla Cream, if making. Dust the crepes with sugar and serve with Vanilla Cream (or ice cream).
  5. Tips: Ingredient note: Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
  6. Tips: MAKE AHEAD TIP: Prepare through Step 3; cover and refrigerate for up to 2 days.

Whole-Wheat Crepes

Ingredients

  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar, (for dessert crepes; optional)
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 1% milk
  • 2 butter, melted, or canola oil
  • 1/2 cup seltzer water, or club soda

Directions

  1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
  2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
  3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
  4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

Vanilla Cream

Ingredients

  • 1 cup low-fat or nonfat vanilla yogurt
  • 1/4 cup whipping cream
  • 2 1/2 teaspoons confectioners' sugar, (optional)

Directions

  1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey.
  2. Whip cream in a small bowl until soft peaks form. Add sugar, if using, and continue whipping until firm peaks form. Fold in the drained yogurt.

Strawberry-Rhubarb Filling

Ingredients

  • 1/4 cup orange juice, divided
  • 2 tablespoons cornstarch
  • 4 cups diced rhubarb, (1 pound)
  • 1 cup strawberries, hulled and sliced
  • 1/4 cup dried apricots, chopped
  • 1/2 cup sugar

Directions

  1. Mix 2 tablespoons orange juice and cornstarch in a small bowl. Combine rhubarb, strawberries, dried apricots, sugar and remaining 2 tablespoons orange juice in a saucepan; bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until the rhubarb is tender, 4 to 6 minutes. Add the cornstarch mixture and cook, stirring constantly until thickened, about 1 minute.

Nutrition Information

Servings Per Recipe: 16
PER SERVING: 195 cal., 5 g total fat (2 g sat. fat), 87 mg chol., 120 mg sodium, 37 g carb. (3 g fiber), 7 g pro.

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