Serves 9 (serving size: 2 crepes, 1/3 cup fruit mixture, and 1 tablespoon yogurt)
Photo: Oxmoor House
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 tablespoon sugar, divided
1/4 teaspoon salt
1 1/2 cups 1% low-fat milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups thinly sliced strawberries
1 large banana, thinly sliced (about 1 cup)
1 tablespoon Grand Marnier (orange-flavored liqueur)
9 tablespoons vanilla fat-free Greek yogurt
How to Make It
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 teaspoons sugar, and salt in a medium bowl; stir with a whisk. Place milk, melted butter, vanilla, and eggs in a blender; process 15 seconds. Add flour mixture; process 1 minute or until smooth.
Heat a 10-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Remove pan from heat. Pour a heaping 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 45 to 50 seconds.
Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 25 to 30 seconds.
Place crepe on a towel; cool. Repeat procedure with remaining batter, stirring batter before making each crepe. Stack crepes between layers of wax paper or paper towels to prevent sticking.
Combine strawberries, banana, Grand Marnier, and 1 teaspoon sugar in a medium bowl; toss gently to coat.
Fold each crepe in half, then in half again to form a triangle. Spoon fruit mixture over crepes; top with a dollop of yogurt.
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