Indulge in a guilt-free delight with our low-fat scrumptious strawberry filling for crepes. This delectable filling combines the vibrant flavors of sweet and tangy strawberries with a creamy, velvety texture that perfectly complements the delicate crepes. Crafted with wholesome ingredients and a touch of sweetness from natural sources, this filling offers a satisfying treat without compromising on health.
In this article, we present two irresistible recipes using this versatile filling. The first recipe features a classic crepe filled with the luscious strawberry filling, topped with a drizzle of honey and a sprinkle of powdered sugar, creating a harmonious balance of flavors. The second recipe elevates the experience with a delightful twist: a crepe filled with the strawberry filling, folded into a delicate parcel, and pan-fried until golden brown, resulting in a crispy outer layer and a warm, gooey center.
Both recipes are culinary masterpieces that promise a burst of fruity goodness in every bite. Whether you prefer the simplicity of the classic crepe or the delightful surprise of the pan-fried parcel, these recipes are sure to tantalize your taste buds and leave you craving more. So, embark on this culinary journey and relish the vibrant flavors of our low-fat scrumptious strawberry filling for crepes!
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
STRAWBERRY FILLING FOR CREPES
I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.
Provided by LoydaP
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, melt butter on medium heat.
- Put in frozen strawberries.
- Dissolve cornstarch in cold water, add to pot.
- Add sugar and salt.
- Stir and turn heat down to low-medium.
- Allow to simmer until strawberries are soft.
- Smoosh strawberries.
- If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
- Remove from heat and allow to cool for one minute.
- Add cinnamon and vanilla.
- Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
LOW-FAT SCRUMPTIOUS STRAWBERRY FILLING FOR CREPES
Make and share this Low-fat SCRUMPTIOUS Strawberry Filling for Crepes recipe from Food.com.
Provided by WJKing
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
- Cover and blend until smooth.
- Cover and refrigerate.
- Prepare crepes.
- Spread 2 T.
- cheese over each crepe.
- Sprinkle 1 T.
- chopped strawberries over cheese.
- Fold each crepe in half, then into thirds to form a triangle.
- Spoon strawberry sauce over crepes.
- Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 28, Fat 0.2, Sodium 1, Carbohydrate 6.4, Fiber 1.3, Sugar 4.3, Protein 0.5
LOW FAT STUFFED STRAWBERRIES
Strawberries were on sale so I bought a bunch and have been trying lots of different ways to make them. The kids weren't sure what to make of these but in the end they enjoyed them. I actually couldn't get a picture of them because my 4 year old took the container out of the fridge (and knocked them about!) before I got a photo.
Provided by ladypit
Categories Dessert
Time 20m
Yield 1 pound, 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Clean the strawberries and cut the tops off so that they are flat. Place them on a plate.
- Using a small knife, make a hole in the bottom of the strawberries.
- With a mixer, blend the cream cheese with the vanilla and splenda.
- Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries.
- Chill until ready to serve.
Nutrition Facts : Calories 21.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 51.9, Carbohydrate 3.5, Fiber 0.8, Sugar 1.8, Protein 1.6
SPICED CREPES WITH STRAWBERRY FILLING
Enjoy this spiced crepe with sweet strawberry filling for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- In medium bowl, mix flour, granulated sugar, nutmeg and 1/8 teaspoon salt; set aside. In another medium bowl, beat milk, eggs, 3 tablespoons butter and the almond extract with wire whisk. Make a well in center of dry ingredients and pour in wet ingredients. Gradually beat wet and dry ingredients together until no dry flour mixture is visible. The batter should have the consistency and look of beige house paint. If it's too thick, add more milk, 1 tablespoon at a time.
- In 8-inch nonstick skillet or crepe pan, pour about 1 teaspoon oil. Use a folded paper towel to wipe oil around entire interior of skillet. Heat skillet over medium heat until hot (a drop of water should skitter across the bottom). Add about 3 tablespoons batter to skillet and immediately tilt skillet to swirl batter so it covers the bottom of the skillet. Cook until tiny bubbles form around the edge and crepe is lightly browned on bottom. Use a spatula to loosen and flip the crepe. Cook other side just a few seconds. Turn finished crepe out onto plate. (Your first crepe may not turn out perfect-that's okay. The second one will.)
- Repeat with remaining batter. If crepes stick, re-oil bottom of skillet using the same paper towel. Stack crepes, placing a piece of cooking parchment paper or waxed paper between each so they don't stick together. Cover crepes with a kitchen towel so they don't dry out before making the filling. (Stacked crepes, wrapped in plastic wrap, can be stored in the refrigerator 1 day. Bring to room temperature before filling.)
- In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add strawberries and brown sugar. Cook, stirring occasionally, until strawberries become slightly soft and exude some juice. Add orange juice, vinegar, vanilla and dash of salt. (Mixture will bubble up and you may want to avert your head; the fumes from the vinegar can take your breath away.) Cook uncovered 2 minutes, stirring occasionally, until liquid becomes slightly syrupy. Remove from heat.
- Remove a crepe from the stack and place it on clean work surface. (Be sure to fill crepes so the more attractive side will be on the outside.) Place about 2 tablespoons warm strawberry filling (try not to include too much of the juice) down middle of crepe. Fold sides of crepe, one at a time, over filling until they meet in the middle and overlap slightly. Repeat with remaining crepes and filling. Dust with powdered sugar.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 1/2 g
Tips:
- Choose ripe, juicy strawberries. This will ensure the filling is flavorful and sweet.
- Don't overcook the strawberries. They should still have a slight bite to them.
- Use a cornstarch or arrowroot slurry to thicken the filling. This will help it set up properly and prevent it from being too runny.
- Add a squeeze of lemon juice or a pinch of citric acid to brighten the flavor of the filling.
- Serve the filling warm or at room temperature. It can be enjoyed on its own or used as a topping for crepes, waffles, pancakes, or ice cream.
Conclusion:
This low-fat scrumptious strawberry filling is the perfect way to add a burst of flavor to your favorite desserts. It's easy to make, uses simple ingredients, and can be enjoyed by people of all ages. Whether you're looking for a quick and easy snack or a special treat for a party, this filling is sure to please. So next time you're in the mood for something sweet, give this recipe a try!
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