Strawberry Filled Crepes


Strawberry Filled CrepesIngredients


  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp. Splenda
  • 1/4 tsp. salt
  • 3 large eggs
  • 1/2 cup 1% milk
  • 2 tsp. butter, melted or canola oil
  • 1/2 cup seltzer water, or club soda

Strawberry Filling

  • 1/4 cup orange juice, divided
  • 2 tbsp. cornstarch
  • 1 cup strawberries, hulled and sliced
  • 1/4 cup dried apricots, chopped
  • 1/2 cup Splenda

Vanilla Cream

  • 1 cup low-fat or nonfat vanilla yogurt
  • 1/4 cup whipping cream
  • 2 1/2 tsp. Splenda


  1. Combine whole-wheat flour, all-purpose flour, Splenda, 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. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.
  5. Mix 2 tablespoons orange juice and cornstarch in a small bowl. Combine strawberries, dried apricots, Splenda and remaining 2 tablespoons orange juice in a saucepan; bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until the strawberries are tender, 2-3 minutes. Add the cornstarch mixture and cook, stirring constantly until thickened, about 1 minute.
  6. Whip cream in a small bowl until soft peaks form. Add Splenda and continue whipping until firm peaks form. Fold in the yogurt.
  7. Spread about 2 tablespoons filling over one half of each crepe. Fold the unfilled side over the filling, then fold the crepe in half to make a fan shape. Serve with vanilla cream and garnish with additional fresh sliced strawberries.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.