There may not be a more perfect treat for breakfast, lunch, dinner, or dessert, than the light and indulgent French crepe.
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I love a good story, and the folklore of crepes does not disappoint. According to the tale, in the 13th century, a housewife in Brittany, France, who was busy in the kitchen, accidentally dribbled a bit of porridge onto a hot skillet and curiously watched as it bubbled up and cooked into a thin pancake form. Boom — the crepe was born. As a side note, the French have a tradition with crepes that promises good fortune. As you hold the handle of the pan to flip the crepe and hold a penny in the other, any wish you think of at that moment will come true. It’s certainly worth a try, and at the very least, you’ll get a good crepe out of the situation.
I have wonderful memories of my mom making crepes when I was growing up. We called them skinny pancakes, and I liked mine with a simple homemade jam filling. Now that I am well past childhood, I enjoy making crepes myself, and I eat them often. They are quick, use few ingredients, and are a low-fat option for any meal.
In the list of ingredients to make the basic crepe, without the filling, butter is the winner for the most important ingredient. Okay, you can’t complete a crepe without the flour, milk, and eggs; however, it’s the butter that gives the delicate crepe a wonderful texture and buttery flavor. The crepes in this recipe are light yet rich in taste. Then, when you add the cream cheese and honey filling, you’ll wonder why you have waited so long to try crepes. Incredibly delicious.
The beauty of crepes is that people find them impressive. Maybe it’s the French word that leads them to believe they are difficult to make. Let them think that, and enjoy wowing dinner or brunch guests with a homemade French dish that is incredibly easy to make.
Are Strawberry Crepes Healthy?
A crepe with no filling is always a healthy choice. Even with butter in the recipe, it is a small amount. Still, you can change up some of the ingredients to make it even healthier. For example, if you follow a gluten-free diet, this Paleo crepe recipe uses tapioca and coconut flour instead of wheat flour. And if you prefer more fiber in your diet, consider these whole wheat flour crepes that add a little lemon juice for extra flavor. Vegan and dairy-free diets will require substitutions, such as almond milk and oil in place of dairy products and eggs.
Crepe fillings can be tricky if you’re watching what you eat. This recipe calls for a low-fat cream cheese filling, which is to die for; however, you can use any filling you like. The possibilities are limitless, so get creative and fill your crepes with whatever suits your tastes, diet, and lifestyle. Fresh fruit is perfect or, for dessert, try a homemade dairy-free vegan caramel sauce drizzled on your crepes. Other options include roasted vegetables, dairy-free yogurt, or simply sprinkle a little sugar on the crepes and skip the filling.
The secret to perfectly golden crepes
Want to know the secret to perfectly golden crepes? Of course you do. It’s all in the heat. You need a thoroughly heated pan but not at such a high heat that the crepes become dark quickly. Stick with the recommended medium heat under the pan, and don’t rush things. It’s better to slowly cook the crepe over medium heat rather than try to get it done quickly at a high heat that gives you a burnt result.
Keep in mind that you’ll use a thin layer of batter to make a crepe. The thin layer is easy to burn and will cook quickly, even on a lower heat. You can’t rush perfection.
INGREDIENTS
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 large eggs
- 1 tablespoon unsalted butter, melted
- 1 pinch salt
- 1 cup low-fat cream cheese, softened
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced
INSTRUCTIONS
Blend
Prepare crepe batter and let it rest.
Mix
Combine cream cheese, honey, and vanilla.
Assemble
Cook crepes, fill, fold, and enjoy.
Devour!
FAQs & Tips
If you’re serving a crowd or want a quick meal the next day, making crepes ahead of time is super helpful. There are two options. First, you can make the batter ahead of time and store it in a container with a lid in the refrigerator to use the next day. Second, you can cook all the crepes and store them in the refrigerator for up to five days. To use this method, after the crepes are cooled, layer them with wax paper in between each crepe, then place them in a plastic storage bag in the refrigerator. You can use this same technique to freeze the crepes for up to a year.
If the crepes aren’t light, you may have added too much batter per crepe or not spread it out enough. Remember, though similar to a pancake, crepes should be much thinner. You can also swap 1/2 cup of the milk for 1/2 cup of sparkling water or even beer. The bubbles in both add an airiness to the crepes, making them nice and light. If you use beer, you will also get additional flavor.
Although crepes commonly contain sweet fillings such as jam, fruit, and cream cheese, they can also be savory. As mentioned, roasted veggies work well in a crepe, and you can incorporate meats as well. Ham and cheese, sauteed shrimp, or sliced pieces of steak turn a light crepe into a hearty meal. In France, a savory crepe is called a galette, and salty fillings are used. You can even have a dessert crepe using salted caramel sauce or omitting a filling altogether.
Serving Suggestions
Crepes remind me of omelets or pancakes. They can be eaten any time of the day and served with various other foods. Try them with sweet or savory fillings – such as the cream cheese filling in this recipe – ricotta or cottage cheese and fruit, your favorite homemade jam, Nutella, or honey simple syrup. You can also turn a crepe into a classic pb&j with peanut butter and jelly, or substitute peanut butter with almond butter.
Beyond fillings, crepes go great with side dishes, too! Scrambled eggs, a fruit salad, or vegetable salad make nice additions to a meal of crepes. If you’re serving a crowd, make crepes ahead of time, fold them in half, and place them on a serving platter. Then, offer your guests a variety of fillings, so they can choose their own. It’s a fun way to serve crepes and please a crowd.
Strawberry Crepes
Ingredients
- 1 cup all-purpose flour
- 1½ cups skim milk
- 2 large eggs
- 1 tablespoon unsalted butter melted
- 1 pinch salt
- 1 cup low-fat cream cheese softened
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries sliced
Instructions
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In a blender, combine flour, skim milk, eggs, melted butter, and salt; blend until the batter is smooth. Let rest for 5 minutes.
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In a mixing bowl, whisk together low-fat cream cheese, honey, and vanilla extract until creamy. Set aside.
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Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
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Pour ¼ cup of batter into the center of the skillet, swirling to spread evenly. Cook for 2 minutes or until the edges lift easily, then flip and cook for another 1 minute.
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Transfer the cooked crepe to a plate and cover to keep warm. Repeat with the remaining batter.
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Spread a portion of the cream cheese mixture on one half of each crepe, add a handful of sliced strawberries, fold over, and serve.
Nutrition
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