Cooking Instructions
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Step 1
First, prepare the salsa. Combine the
Fresh Strawberries (16)
,
Kiwifruit (3)
,
Red Onion (1/2)
,
Fresh Basil Leaves (8)
, juice of the
Lemon (1)
,
Salt (3 g)
, and
Freshly Ground Black Pepper (as needed)
in a medium bowl. Allow to macerate for at least 30 minutes in the fridge so the flavors can meld.
Step 2
In a mixing bowl, combine
2% Reduced Fat Milk (300 mL)
, whites of the
Eggs (4)
,
Canola Oil (15 mL)
, and
Water (180 mL)
with a whisk. Slowly add in
Unbleached All Purpose Flour (125 g)
, whisking until everything is well-combined.
Step 3
Coat a large skillet with a little
Butter (to taste)
over medium heat. When the skillet is hot, ladle in 1⁄3 cup of batter and cook, undisturbed, until the edges start to brown slightly, around 1-2 minutes.
Step 4
Using a spatula, flip and cook for an additional 30 seconds. Transfer the crepe to a large plate and place a piece of parchment paper over the top to prevent sticking. Repeat with the remaining batter, placing parchment paper between each crepe to prevent them from sticking together. You will get 8 crepes in total.
Step 5
Once they’re cooked, place 1 crepe on a large plate and spoon 1/2 cup of the
Nonfat Vanilla Greek Yogurt (960 g)
onto it. Top with 1⁄3 cup of the fruit salsa. Fold in both sides, then in half to seal. Place seam side down to prevent spillover.
Step 6
Repeat with the remaining crepes, salsa, and yogurt and serve, topped with more yogurt and salsa if desired.
