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.

Source: EatingWell Magazine, Spring 2004


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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 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

2 crepes
225 calories; protein 6.9g; carbohydrates 40g; dietary fiber 3.4g; sugars 21.2g; fat 4.8g; saturated fat 2.2g; cholesterol 78mg; vitamin a iu 604.4IU; vitamin c 21.3mg; folate 23mcg; calcium 124mg; iron 1.3mg; magnesium 17.6mg; potassium 442.9mg; sodium 120.6mg; thiamin 0.1mg.

1 starch, 1/2 fruit, 1 other carbohydrate, 1/2 fat