Strawberries and Cream Gluten Free Crepes

About This Recipe

Gluten Free crepes made using a gluten free flour blend and filled with strawberries and a Greek yogurt cream sauce.

Ingredients

• ½ cup gluten free flour (AP is fine if you don't need GF)
• ¼ cup skim milk
• ¼ cup water
• ½ tbsp butter
• 1 egg
• 4-5 strawberries
• ¼ cup plain non fat Greek yogurt
• ½ scoop vanilla whey protein powder
• Stevia to taste
• dusting powdered sugar

Instructions

1. Mix crepe ingredients in a large bowl. Whisk until smooth. Add more water if it’s too thick. It should be fairly runny, not like pancake batter.
2. Heat an 8-inch skillet over medium heat. To form the crepe takes a bit of finesse. It’s not hard but if you’ve never done it before it will take some practice. Pour about ¼ cup worth of batter in the center of the pan and tilt the pan in a circular motion to evenly cover the bottom.
3. Flip when ready and cook the other side. It will take a few minutes on each side.
4. Mix the protein and stevia to taste into the yogurt and stir vigorously.
5. Spread a spoonful out on the crepe, fill with strawberries and roll or fold. Top with powdered sugar. Makes 4.