Provided by Eating Well
1. Prepare crepe batter. While it is resting, drain yogurt for Vanilla Cream, if using, and make filling.
2. Finish crepe batter and cook crepes.
3. 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.
4. 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).
Ingredient note: Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
Related Recipe: Strawberry-Rhubarb Filling
Calories 195 Carbohydrates 37 Fat 5 Saturated fat 2
Mono unsaturated fat 1 Protein 7 Cholesterol 87 Fiber 3 Potassium 373
This recipe has been added to the following public cookbooks:
Bodacious Breakfasts,
Pastry,
waffle/french toast/pancake diner dishes,
Holiday Recipes,
munchie heaven
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Chrisknapp36
05/18/08 11:38 AM | Making Crepes...Or NotWhom ever wrote this recipe out did not include directions explaining how to make the crepes, just how to fill them. It seriously needs to be rewritten. |
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
