Strawberry Crepes Recipe

Name: Strawberry Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CREPES; 1 egg, beaten; 1/4 cup skim milk; 1/3 cup water; 1 tablespoon vegetable oil; 2/3 cup all-purpose flour; 1/4 teaspoon white sugar; 1 pinch salt; FILLING; 1/2 cup semisweet chocolate chips; 1 cup sliced fresh strawberries; 3/4 cup frozen whipped topping, thawed

Servings: persons

CREPES
1 egg, beaten
1/4 cup skim milk
1/3 cup water
1 tablespoon vegetable oil
2/3 cup all-purpose flour
1/4 teaspoon white sugar
1 pinch salt
FILLING
1/2 cup semisweet chocolate chips
1 cup sliced fresh strawberries
3/4 cup frozen whipped topping, thawed

1
In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
2
Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
3
In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
4
To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: CREPES, 1 egg, beaten, 1/4 cup skim milk, 1/3 cup water, and more.

Yes, Strawberry Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Crepes

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