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Fruit-Filled Crepes
Fruit-Filled Crepes
0 Reviews
From: EatingWell Magazine, Spring 2004
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.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 16 Whole-Wheat, Buckwheat or Cornmeal Crepes, (recipe follows)
- ½ cup Vanilla Cream, (recipe follows) or 1 cup low-fat vanilla ice cream
- 2½ cups Strawberry-Rhubarb Filling, (recipe follows)
- Confectioners' sugar, for dusting
- Associated Recipes:
- Vanilla Cream
- Whole-Wheat Crepes
- Strawberry-Rhubarb Filling
Preparation
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Active
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Ready In
- Prepare crepe batter. While it is resting, drain yogurt for Vanilla Cream, if using, and make filling.
- Finish crepe batter and cook crepes.
- Preheat oven to 400°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).
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days.
- Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
- Serving size: 2 crepes
- Per serving: 225 calories; 5 g fat(2 g sat); 3 g fiber; 40 g carbohydrates; 7 g protein; 23 mcg folate; 78 mg cholesterol; 21 g sugars; 604 IU vitamin A; 21 mg vitamin C; 124 mg calcium; 1 mg iron; 121 mg sodium; 443 mg potassium
- Nutrition Bonus: Vitamin C (35% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 1 starch, ½ fruit, 1 other carbohydrate, ½ fat
