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SideChef
Recipes
Yogurt Crepes with Savory Fruit Salsa
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Recipe

14 INGREDIENTS • 6 STEPS • 1HR 5MINS

Yogurt Crepes with Savory Fruit Salsa

5.0
2 ratings
While chocolate crepes have a permanent place in everyone’s heart, sometimes you want to switch it up a little. This Yogurt Crepes with Savory Fruit Salsa recipe definitely does that. The sweet/savory strawberry kiwi salsa pairs perfectly with some vanilla greek yogurt and a couple of light, egg-white crepes.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
While chocolate crepes have a permanent place in everyone’s heart, sometimes you want to switch it up a little. This Yogurt Crepes with Savory Fruit Salsa recipe definitely does that. The sweet/savory strawberry kiwi salsa pairs perfectly with some vanilla greek yogurt and a couple of light, egg-white crepes.
1HR 5MINS
Total Time
$2.05
Cost Per Serving
Ingredients
Servings
8
US / Metric
Strawberry Kiwi Salsa
Fresh Strawberry
16
Fresh Strawberries, hulled, diced
around 2 cups
Kiwifruit
3
Kiwifruit, diced
about 1 cup
Red Onion
1/2
Red Onion, diced
about 1/2 cup
Lemon
1
Lemon, juiced
Salt
1/2 tsp
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Crepes
2% Reduced Fat Milk
1 1/4 cups
2% Reduced Fat Milk
Egg
4
Large Eggs, separated
whites only
Canola Oil
1 Tbsp
Canola Oil
or Safflower Oil
Water
3/4 cup
Water
Butter
to taste
Butter
for greasing the skillet
or Non-Stick Spray
Nutrition Per Serving
VIEW ALL
Calories
251
Fat
5.3 g
Protein
17.3 g
Carbs
34.6 g
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Yogurt Crepes with Savory Fruit Salsa
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
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 (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp) 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 (1 1/4 cups), whites of the Eggs (4), Canola Oil (1 Tbsp), and Water (3/4 cup) with a whisk. Slowly add in Unbleached All-Purpose Flour (1 cup), 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 (4 cups) 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.
Tags
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Breakfast
American
Brunch
Shellfish-Free
Vegetarian
Summer
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