Strawberries and Cream Whole Wheat Crepes
Recipe: https://recipestripper.com/recipes/da08f58f-4fb8-48be-be25-48d62d7398a6
Original source: https://www.theseasonaljunkie.com/2017/03/10/strawberry-and-cream-whole-wheat-crepes/
Archived source: https://web.archive.org/web/20250912030116id_/https://www.theseasonaljunkie.com/2017/03/10/strawberry-and-cream-whole-wheat-crepes/ (captured 2025-09-12T03:01:16.000Z)
Recipe image: https://www.theseasonaljunkie.com/wp-content/uploads/2017/03/33153447436_b9092c8910_z.jpg
Yield: 2-4
Prep time: P
Cook time: PT20M
Total time: P

Ingredients
- [Crepes] 1/2 cup, Whole Wheat Flour
- [Crepes] 1/4 cup, Almond Milk
- [Crepes] 1/4 cup, Water
- [Crepes] 2 Eggs
- [Crepes] 1 Packet of Stevia
- [Crepes] 1 tsp, Vanilla
- [Crepes] Non-stick spray or oil of choice
- [Crepes] Small Pinch of Salt
- [Filling] 1 cup, Non-fat Greek Yogurt
- [Filling] 1 tbsp, Honey
- [Filling] 1 tsp, Cinnamon
- [Filling] 1/2 cup, Sliced Strawberries
- [Filling] 1/4 cup, Crushed Pecans

Instructions
1. In a separate bowl, mix yogurt, honey, and cinnamon until well mixed, set aside in fridge
2. In a blender, combine crepe ingredients and blend on high for 30 seconds, if you have time, allow batter to sit in fridge for up to an hour to allow the flour to become fully hydrated
3. Heat oil a saute pan over medium heat until hot
4. Add batter and cook over low-medium heat, crepes are generally very thin so be careful to not over pour
5. When batter starts to bubble and is able to be pulled away from the pan, flip, and heat alternate side for about 30 seconds, repeat with the remainder of batter
6. To assemble, spread yogurt and top with strawberries and pecans, roll-up and top with additional strawberries, pecans, and drizzle honey