Fresh Strawberry Crepes

Total Time
Crepes sound fancy, but don’t be deterred: if you can make pancakes, you can master these in no time.
  • egg white(s)
    5 large
  • table salt
    ⅛ tsp
  • vanilla extract
    1 tsp
  • unsalted butter
    ½ Tbsp, melted
  • fat free skim milk
    1 cup(s)
  • all-purpose flour
    1 cup(s)
  • cooking spray
    8 spray(s)
  • strawberries
    1 pound(s), hulled and sliced very thin (about 3 cups)
  • powdered sugar
    ¼ cup(s)
  1. In a medium bowl, whisk together egg whites, salt, vanilla extract, melted butter, milk and flour until just combined.
  2. Coat an 8- or 9-inch skillet with cooking spray; set over medium heat. When pan is hot, add 1/4 cup of batter and tilt skillet to cover entire bottom of pan with a thin layer of batter. Cook for 2 minutes; flip over. Top with about 1/3 cup strawberries; cook for 2 minutes more. Fold crepe over and slide onto a serving plate; cover to keep warm. Repeat with remaining ingredients; sprinkle with sugar. Yields 1 crepe per serving.
To see if the pan is hot, add a few droplets of water – if they sizzle, the pan is ready.These crepes can be filled with any berries you have on hand – or spread them with fruit preserves.Having a party? Make the crepes ahead of time, then heat them up and top them when you’re ready to serve.

save 50%*

with purchase of select subscription plan.