Low Fat Scrumptious Strawberry Filling For Crepes Recipes

STRAWBERRY FILLING FOR CREPES

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.

FRENCH STRAWBERRY CREPES

Steps:

• For the filling: toss the strawberries and brown sugar in a bowl and set aside.
• For the crepes:In a medium bowl whisk flour, egg, oil, vanilla, baking powder, cinnamon, and skim milk.
• Heat frying pan over medium heat and spray with cooking spray. Pour 1/3 a cup of the batter in the pan and make sure it evenly covers the bottom.
• Cook each side for 30-45 seconds on each side (should not be completely browned) And remove to a plate.
• When all crepes are fully cooked, spread one or two spoonfuls of cool whip into the middle, cover with a spoonful of the berry mixture. Then wrap one side of the crepe over the mix and the other side over the first. Cover with cool whip and more berry mix. Repeat and enjoy!

LOW-FAT CREPES

Steps:

• Combine all ingredients mix until smooth. Use a non-stick pan (no oil needed) heat over medium-high heat.
• Spoon 3 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly and thinly.
• Cook until edges begin to brown. Turn crepe over and cook until lightly browned.
• Remove crepe to plate to cool. Repeat process with remaining batter.
• Spray with spray butter, lightly dust with powdered sugar and cinnamon -- and ROLL.

CREAMY STRAWBERRY CREPES

Steps:

• In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
• In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
• Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
• For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.