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RECIPE
14 INGREDIENTS6 STEPS1HR 5MIN

Yogurt Crepes with Savory Fruit Salsa

5.0
1 Ratings

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While chocolate crepes have a permanent place in everyone’s heart, sometimes you want to switch it up a little. This 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 5MIN
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
8
Serves 8

Strawberry Kiwi Salsa

16
Fresh Strawberries , hulled, diced
around 2 cups
3
Kiwifruit , diced
about 1 cup
1/2
Red Onion , diced
about 1/2 cup
8
1
Lemon , juiced
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper

Crepes

1 1/4 cups
2% Reduced Fat Milk
4
Large  Eggs , separated
whites only
1 Tbsp
Canola Oil
or Safflower Oil
3/4 cup
Water
to taste
for greasing the skillet
or Non-Stick Spray

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Nutrition Per Serving

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CALORIES
250
FAT
5.3 g
PROTEIN
17.3 g
CARBS
34.4 g

Cooking Instructions

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Step 1
First, prepare the salsa. Combine the Fresh Strawberry (16), Kiwifruit (3), Red Onion (1/2), Fresh Basil Leaf (8), juice of the Lemon (1), Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) 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 cup), whites of the Egg (4), Canola Oil (1 tablespoon), 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 cup) 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.

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Nutrition Per Serving
Calories
250
% Daily Value*
Fat
5.3 g
7%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
98.4 mg
33%
Carbohydrates
34.4 g
13%
Fiber
2.5 g
9%
Sugars
18.7 g
--
Protein
17.3 g
35%
Sodium
250.3 mg
11%
Vitamin D
1.6 µg
8%
Calcium
212.2 mg
16%
Iron
1.4 mg
8%
Potassium
308.3 mg
7%
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