Healthy Whole Wheat Strawberry Crepes
Father Tom Thoeni, St. Peter’s Episcopal Church
St. Peter’s prides itself on having many chefs and bakers in its congregation. These crepes are a fresh and healthy way to start your day.
INGREDIENTS
1 3/4 cups whole wheat flour, plus 1 tbs
2 1/4 cups water
2 large eggs
1/2 tsp salt
1 pint strawberries
1 cup no-fat Greek yogurt
1/4 cups granulated stevia
1/2 tsp powdered ginger
1/2 tsp vanilla extract
DIRECTIONS
Measure flour into a bowl and whisk in the water until smooth.
Add eggs and salt, and whisk again until smooth.
Oil a 10-inch frying pan slightly and wipe with a paper towel. The pan is hot enough when droplets of water flicked onto the surface will dance across it.
Pour 1/3 cup of the batter into the pan and swirl it around until it has spread evenly across the pan. Let it cook until the top has bubbled through, become dry, and the edges start to curl.
Turn the crepe over for another 30 seconds or so of cooking, and remove to a plate.
Repeat steps 4-5 until the batter is gone.
Remove the caps from the strawberries and place the berries in a food processor, along with the remaining ingredients. Pulse until it is well combined.
Spoon a portion of the filling into a crepe and roll. Repeat with all of the crepes.
