Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 large eggs
- 1 tablespoon unsalted butter melted
- 1 pinch salt
- 1 cup low-fat cream cheese softened
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries sliced
Instructions
- In a blender, combine the flour, skim milk, eggs, melted butter, and salt; blend until the batter is smooth. Let rest for 5 minutes.
- In a mixing bowl, whisk together the low-fat cream cheese, honey, and vanilla extract until creamy. Set aside.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
- Pour ¼ cup of the batter into the center of the skillet, swirling to spread it evenly. Cook for 2 minutes or until the edges lift easily, then flip and cook for another 1 minute.
- Transfer the cooked crêpe to a plate and cover to keep warm. Repeat with the remaining batter.
- Spread a portion of the cream cheese mixture on one half of each crêpe, add a handful of sliced strawberries, fold over, and serve.