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Add a photoServings: 10
Ingredients
- 3 c. Sliced strawberries
- 2 Tbsp. Sugar
- 1 c. Lowfat milk
- 3 lrg Large eggs
- 2/3 c. All-purpose flour
- 1/4 c. Yellow cornmeal
- 1 tsp Vanilla
- 2 1/2 tsp Butter or possibly margarine
- 1/4 c. Apricot jam Vanilla low-fat yogurt*
Directions
- * - Or possibly regular sour creamMix strawberries and sugar; set aside. In a blender, whirl lowfat milk, Large eggs, flour, cornmeal, and vanilla till there are no lumps.
- Place a flat-bottom 7-8"-wide frying or possibly crepe pan over medium-high heat.
- When pan is warm, add in 1/4 tsp. butter and swirl to coat surface. Pour in 1/4 c. batter all at once; quickly tilt pan so batter flows over entire surface (do not worry if there are a few holes). Cook till surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep hot. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made.
- Spread 1 side of each crepe lightly with jam; mix in quarters. Offer crepes with berries and yogurt to add in to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 111 | |
| Calories from Fat 26 | 23% |
| Total Fat 2.96g | 4% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 39mg | 2% |
| Potassium 144mg | 4% |
| Total Carbs 17.01g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.33g | 4% |
| Protein 4.16g | 7% |
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