Cream and
strawberry crepe cake
Serving Size: 1 slice
Servings per Recipe: 12
Freestyle Points per Serving: 7
Calories: 182
Preparation Time: 20 Minutes in total
Ingredients:
For topping and filling:
1. Whipping cream- 1 cup
2. Strawberries- 1 pound
3. Greek yogurt- 1/3 cup
4. Vanilla extract- 1
teaspoon
5. Cane sugar- 4 tablespoons
6. Powdered sugar- ½ tablespoon
For crepe:
1. Egg- 1, large size
2. Egg whites- 2, large size
3. Milk- 1 ¾ cup, fat-free
4. Vanilla extract- 1 teaspoon
5. Canola oil- 1 teaspoon
6. All-purpose flour- ½ cup
7. Whole wheat flour- ½ cup
8. Cane sugar- 4 tablespoons
9. Cinnamon- 1 teaspoon
10. Kosher salt
11.
Cookingoil
NutritionInformation
Fat 8.5g
Saturated Fat 0.4g
Carbohydrates 22g
Protein 5g
Sugar 13g
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Using a hand
mixer, whip cane sugar, vanilla, and cream together for about 2
minutes. Add the yogurt.
2. Slice and add half of the strawberries. Keep the remaining
strawberries aside for topping and garnishing.
For crepe:
1. Add milk, egg, egg whites, vanilla, oil, salt and sugar in
the blender. Further, add cinnamon and flour. Blend until
everything smoothens.
2. Take a skillet, and spray it using cooking oil. Heat it at
the medium-low flame.
3. When the skillet gets hot, pout ¼ cup of crepe batter and
swirl it across the pan to form a thin, spherical sheet-like
structure.
4. Cook the bottom side until it turns golden for about 1-2
minutes. Flip the crepe and cook the other side for additional 1-2
minutes.
5. Repeat the same process for the left out batter and keep
the crepes aside.
To assemble:
1. In a clean dish, place the crepe. Spread 3 tablespoons of
filling in a form of a thin layer on the crepe.
2. Repeat the process, and keep on adding a layer of
strawberry after every 4 crepe layers. In a similar manner, create
a stack of about 12 crepes.
3. Once the stack is complete, topple the crepe cake with
left out strawberries.
4. Before serving, sprinkle the crepe cake piece with
powdered
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Dijon mustard-
2 tablespoons
3. Vermouth- 2 tablespoons
4. Rosemary- ½ teaspoon, crushed
5. Maple syrup- 1 tablespoon
6. Olive oil- ½ teaspoon
7. Garlic cloves- 2, minced
8. Ground pepper- ¼ teaspoon
9. Parsley- 2 tablespoons, minced
For chops:
1. Pork chops- 4, bone-in, thin-cut
2. Salt- ¼ teaspoon
3. Dried oregano- ½ teaspoon
4. Olive oil- 1 teaspoon
5. Ground pepper- ¼ teaspoon
Nutrition Information
Fat 4g
Saturated Fat 1g
Carbohydrates 2g
Protein 8g
Sugar 1g
Instructions:
For sauce:
1. Whisk chicken broth, Dijon mustard, vermouth, pepper and
maple syrup together in a medium-size bowl.
2. In a skillet, heat the olive oil over medium heat. Add
garlic into it, stir and cook for 30 seconds.
3. Add the syrup mixture to the pan. Boil the contents and
simmer for about 3 minutes. Make sure the sauce becomes thick in
consistency.
For chops:
1. Add salt, pepper, and oregano in a bowl and use it to
season the pork chops.
2. In a skillet, heat oil at medium flame and seasoned pork
chops to it.
3. Cook the pork chops for about 2-3 minutes on each side
until completely done.
4. Keep the pork chops aside for assembling.
To assemble:
1. Dip the pork chops in prepared Dijon and maple sauce.
2. Serve hot, garnished with
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