Strawberry and Yogurt Wheat Crêpes
Recipe courtesy of the Wheat Foods Council and Chef Gale Gand.
4 large eggs
1 cup low-fat or fat-free milk
1/4 teaspoon salt
2 teaspoons granulated sugar
1/2 cup whole wheat flour
1/2 cup all-purpose flour
6 teaspoon butter
2 cups vanilla yogurt
16 strawberries, diced
- In medium bowl, whisk together eggs and milk. Whisk in salt, sugar and flours. Cover, set aside for 30 minutes or keep chilled overnight.
- In nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over med. heat. When it foams, ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl pan so batter coats the bottom. Replace pan on burner and cook just until set and underside is lightly browned. Using spatula, flip and cook until the other side is lightly browned. Transfer to platter. Repeat until batter is gone.
- Fill each crêpe with 1 to 2 tablespoons vanilla yogurt and diced strawberries. Roll them up and sprinkle with powdered sugar if desired.
Makes 14 servings.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact firstname.lastname@example.org.
Nutritional Information Per Serving (1/14 of recipe): Calories: 173; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 73mg; Total Carbs: 28g; Fiber: 5g; Protein: 6g; Sodium: 179mg.
Recipe and photograph courtesy of Wheat Foods Council.