Ingredients
Equipment
Method
- In a blender, combine the all-purpose flour, skim milk, eggs, melted butter, and a pinch of salt; blend until the batter is smooth. Let rest for 5 minutes.
- In a mixing bowl, whisk together the low-fat cream cheese, honey, and pure vanilla extract until creamy. Set aside.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
- Pour ¼ cup of the batter into the center of the skillet, swirling to spread it evenly. Cook for 2 minutes or until the edges lift easily, then flip and cook for another 1 minute.
- Transfer the cooked crêpe to a plate and cover to keep warm. Repeat with the remaining batter.
- Spread a portion of the cream cheese mixture on one half of each crêpe, add a handful of sliced strawberries, fold over, and serve.
Notes
- Storage: Store any leftover crêpes in an airtight container in the refrigerator for up to three days. Reheat them in a skillet or microwave before serving.
- Freezing: You can freeze the cooked crêpes by separating them with parchment paper and placing them in a freezer-safe bag. They’ll maintain their quality for up to two months.
- Pairing: Serve your crêpes with a variety of toppings such as whipped cream, chocolate sauce, or even a scoop of ice cream for a delicious dessert.
- Variations: Experiment with different fruits like bananas, blueberries, or even peaches to change up the flavors of your crêpes.
- Serving warm: For the best taste, serve your Strawberry Crêpes immediately after making them while they are warm and fresh.