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Strawberry Crepes Strawberry Crepes

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

April 23, 2017


Yield: 5 servings (1 crepe serving)



  • 4 eggs
  • 1 1/3 cups skim milk
  • 2 tablespoons margarine or butter, melted
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt



  • In medium bowl, beat eggs slightly. Add remaining ingredients; beat until smooth. Heat 7- or 8-inch skillet over medium-high heat (375F.) until hot. Grease pan lightly with fat free cooking spray.

  • Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side. Fill with desired filling.


Nutrition information per serving

Calories: 60

Total Fat: 3g

Saturated Fat: 1g

Cholesterol: 45mg

Sodium: 75mg

Carbohydrates: 6g

Protein: 2g

Fiber: 0g


Source: adapted from Pillsbury



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, May 03, 2017