This dessert or special brunch dish is great for entertaining because it can be made in advance and popped in the oven just before serving. Strawberry-rhubarb filling is a lovely salute to the season and is also delicious as a topping for ice cream.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2004
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Ingredients

Ingredient Checklist

Directions

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  • Prepare crepe batter. While it is resting, drain yogurt for Vanilla Cream, if using, and make filling.

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  • Finish crepe batter and cook crepes.

  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread about 2 tablespoons filling over one half of the less-attractive side of each crepe. Fold the unfilled side over the filling, then fold the crepe in half to make a fan shape. Overlap the crepes slightly in the prepared baking dish.

  • Cover the crepes with foil and bake until heated through, 15 to 20 minutes. Meanwhile, finish the Vanilla Cream, if making. Dust the crepes with sugar and serve with Vanilla Cream (or ice cream).

Nutrition Facts

225.2 calories; protein 6.9g 14% DV; carbohydrates 40g 13% DV; exchange other carbs 2.5; dietary fiber 3.4g 14% DV; sugars 21.2g; fat 4.8g 7% DV; saturated fat 2.2g 11% DV; cholesterol 78mg 26% DV; vitamin a iu 604.4IU 12% DV; vitamin c 21.3mg 36% DV; folate 23mcg 6% DV; calcium 124mg 12% DV; iron 1.3mg 7% DV; magnesium 17.6mg 6% DV; potassium 442.9mg 12% DV; sodium 120.6mg 5% DV; thiamin 0.1mg 11% DV.