Strawberries and Cream Gluten Free Crepes
Gluten Free crepes made using a gluten free flour blend and filled with strawberries and a Greek yogurt cream sauce.
Servings: 4 crepes
Calories: 126kcal
Ingredients
For the Crepe
- ½ cup gluten free flour AP is fine if you don't need GF
- ¼ cup skim milk
- ¼ cup water
- ½ tbsp butter
- 1 egg
For the Filling
- 4-5 strawberries
- ¼ cup plain non fat Greek yogurt
- ½ scoop vanilla whey protein powder
- Stevia to taste
- dusting powdered sugar
Instructions
- Mix crepe ingredients in a large bowl. Whisk until smooth. Add more water if it’s too thick. It should be fairly runny, not like pancake batter.
- Heat an 8-inch skillet over medium heat. To form the crepe takes a bit of finesse. It’s not hard but if you’ve never done it before it will take some practice. Pour about ¼ cup worth of batter in the center of the pan and tilt the pan in a circular motion to evenly cover the bottom.
- Flip when ready and cook the other side. It will take a few minutes on each side.
- Mix the protein and stevia to taste into the yogurt and stir vigorously.
- Spread a spoonful out on the crepe, fill with strawberries and roll or fold. Top with powdered sugar. Makes 4.
Nutrition
Calories: 126kcal | Carbohydrates: 17.9g | Protein: 7.4g | Fat: 2.8g