Fareway Dietitian: Crepes and Strawberry Filling - KWWL - Eastern Iowa Breaking News, Weather, Closings

Fareway Dietitian: Crepes and Strawberry Filling


Basic Crepes

Makes 4 servings

Total time: 30 minutes


1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve hot.

• Store in the fridge for a few days

• Freeze for a few months --- thaw on rack before peeling apart and heating in 250 degree oven


Strawberry Filling

Makes 4 servings

Total time 5 minutes

1/3 cup fat free cream cheese, softened

½ cup powdered sugar

¼ Tbsp. lemon juice

¼ Tbsp. lemon zest

Splash vanilla extract

¼ cup whipped cream

1 cup sliced strawberries

Combine all ingredients and divide between 4 crepes.

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