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Yogurt Crepes with Savory Fruit Salsa

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.

Total Time

1hr 5min

5.0

2 Ratings

Author: SideChef

Servings:

Ingredients

Strawberry Kiwi Salsa

•

Fresh Strawberries , hulled, diced

•

Kiwifruit , diced

•

1/2

Red Onion , diced

•

Fresh Basil Leaves , chopped

•

Lemon , juiced

•

1/2 tsp

Salt

•

1/4 tsp

Freshly Ground Black Pepper

Crepes

•

1 1/4 cups

2% Reduced Fat Milk

•

Large Eggland's Best Classic Eggs , separated

•

1 Tbsp

Canola Oil

or Safflower Oil

•

3/4 cup

Water

•

1 cup

Unbleached All Purpose Flour

•

to taste

Butter

or Non-Stick Spray

•

4 cups

Nonfat Vanilla Greek Yogurt

Cooking Instructions

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.

In a mixing bowl, combine 2% Reduced Fat Milk (1 1/4 cups) , whites of the Eggland's Best Classic 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.

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.

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.

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.

Repeat with the remaining crepes, salsa, and yogurt and serve, topped with more yogurt and salsa if desired.

Nutrition Per Serving

CALORIES

251

FAT

5.3 g

PROTEIN

17.3 g

CARBS

34.6 g