No-Bake Strawberries and Cream Crêpe Cake

• 份量: 12 servings
• 准备时间: 15 minutes
• 总时间: 45 minutes

配料

1 ¾ cup fat-free milk

2 large egg whites

1 large egg

1 teaspoon canola oil

1 teaspoon pure vanilla extract

4 tablespoons Wholesome Organic Cane Sugar

Pinch kosher salt

½ cup white whole wheat flour

½ cup all-purpose flour

1 teaspoon ground cinnamon

Cooking spray or oil mister

1 cup heavy whipping cream

1/3 cup 0% fat Greek yogurt

4 tablespoons Wholesome Organic Cane Sugar

1 teaspoon pure vanilla extract

1 pound fresh strawberries (stemmed)

1/2 tablespoon Wholesome Organic Powdered Sugar

步骤

In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.

Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.

Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.

Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.

Repeat with the remaining batter, stacking finished crêpes on a plate.

For filling:

In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.

Slice half of the strawberries, leaving the other half whole for topping.

To assemble:

Place one crêpe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.

Repeat, adding a layer of strawberries every 4 - 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.

To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.

营养

• 每份大小: 1 slice
• 卡路里: 182 kcal
• 总脂肪: 8.5 g
• 饱和脂肪: 4.5 g
• 胆固醇: 44 mg
• 钠: 47 mg
• 总碳水化合物: 22 g
• 膳食纤维: 1.5 g
• 总糖: 13 g
• 蛋白质: 5 g