Egg White Lemon Crepes w/ Berry Filling

It’s spring! And I wanted to make a delicious dessert, that was light and delicious. Why I came up with crepes? No Idea. But I’m so glad I did. These are egg white lemon scones with a berry filling. You can opt to either top the crepes with whipped cream, or a skim milk whipped topping I made. The skim milk topping is a little healthier, but it doesn’t stand up as long as whipped cream.

Recipe makes 4 crepes.

What you need:

For the crepes:FullSizeRender(3)

  • 1/2 cup flour
  • 1/2 cup egg whites
  • 1/2 cup skim milk
  • 1 tablespoon olive oil
  • A pinch of salt
  • 1 teaspoon lemon zest
  • 2 tablespoons of fresh lemon juice

For Berry Filling:

  • 1- 1 1/2 cups mixed frozen berries
  • 1 teaspoon sugar or your favorite no-calorie sweetener.

For Skim Milk Whipped Topping:

  • 1/2 cup skim milk
  • 1 tablespoon no-calorie sweetener
  • Cup of ice
  • 1/2 teaspoon of vanilla extract

OR For Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons of sugar
  • 1 teaspoon vanilla extract

FullSizeRender(2)Put the berries & a teaspoon of Splenda into a small pan. turn stove on high heat. Continually stir until the berry mixture thickens. Remove from heat.

Mix all the crepe ingredients together in a bowl. set the stove to medium heat. Coat a pan with non-stick spray and heat the pan. Pour 1/4 cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is brown, and flip. Fill the crepes with 2 tablespoons of the berry mixture. Cook for another two minutes, or until the crepe is slightly brown. Fold crepe over and remove from pan.

If you’re making the skim topping

In a blender add all the ingredients for the whipped skim milk. Blend on the highest speed for 5 minutes. (The more powerful the blender the better.) Turn blender off let sit for a minute or two to let foam solidify.

If you’re making the whipped cream

Take the bowl and whisk you plan to use and stick it in the freezer for 15-20 minutes. (This goes for the bowl and whisk for standing mixers as well.)

IMG_2504When the bowl is cold, add the heavy whipping cream, sugar and vanilla extract. Whip until you get stiff peaks. Don’t over whisk or you’ll start to get butter.

*note: If you’re using a standing mixer, make sure you whisk on a very low setting. In addition, make sure you scrape all the ingredients from the bottom. Generally the whisk won’t hit the bottom, so you have to make sure to scrape all the ingredients from the sides and bottom.

You can save the whipped cream or leftovers in an airtight container in the fridge. Just make sure to give it an extra whisk for a few seconds before using.

No matter which topping you choose- add a dollop of the whipped topping on the crepe. top again with some of the berries if you’d like. DELICIOUS!!!!!


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