Crepes with Strawberries and Cream

Crepes with strawberries and cream.

  • Servings: 10
  • Cook Time: 35
  • Main Ingredient: Flour


  • cup half all purpose flour
  • cup third SugarTwin® Granulated White
  • cup three quarters milk (0.02)
  • tbsp 2 vegetable oil
  • tsp one vanilla
  • two large eggs
  • tsp eighth salt
  • tsp eight cream of tartar
  • cups 1.5 sugar-free prepared whipped dtopping
  • cups 1.5 thinly sliced fresh strawberries
  • cup one rhid unsweetened strawberry preserves
  • tsp 1.5 SugarTwin Granulated White


Crepes 1. In a blender or food processor combine first eight ingredients. Blend until smooth. Let batter rest 5 minutes. 2. Heat a small 6 1/2'(15cm) non-stick crepe pan or skillet over medium heat. Spray with non-stick cooking spray, if desired for golden crepes. 3. Pour about 3 Tbsp. (45mL) of batter into pan, lifting and turning pan to spread batter in a circle. 4. Cook approx. 30 seconds, until batter appears dry and bottom has begun to brown. Flip crepe, cook another 20 seconds and remove from pan. Place on a sheet of wax paper. 5. Continue cooking remaining crepes, placing wax paper between crepes to prevent sticking. Filling & Strawberry Coulis 6. Stir in the filling ingredients nine through eleven together in a small bowl. 7. Combine remaining two ingredients together in a small saucepan. Heat over medium-high heat until preserves are liquid. Strain through a fine-mesh sieve, if desired. 8. To assemble the crepes: Spoon a couple of Tbsp. of filling down the middle of each crepe. Fold in sides. Drizzle with the warm Strawberry Coulis.