I remember when my family and I first arrived in Paris back in 2016, all I wanted was fresh fruit and nutella crepes. I knew they wouldn't be hard to find, but I had no idea they sold them on street corners all over town!
Truth be told, I had lots of crepes while visiting France.
In my head, crepes always seemed like a fancy breakfast only professional chefs made or a breakfast dish you only got once in a while when you felt like treating yourself. I had no idea they were so easy to make!
Then my husband bought me this crepe griddle for my birthday last year and I got so excited. Maybe it wasn't so fancy and difficult after all!
Turns out they are SO EASY to make and they have endless flavor combinations. You could always go for the classic strawberry and nutella or even mix things up with a savory crepe.
I decided to make my first healthy crepe recipe with a unique but classic and timeless flavor: Strawberry Cheesecake Crepes!
I'll start by telling you what's NOT in this healthy crepe recipe: heavy cream, all-purpose flour, whole milk, granulated sugar, or store-bought strawberry jam.
Those are all "ok" ingredients, but they don't meet the Ka Pai Cooking standard of nutritious and delicious!
These Strawberry Cheesecake Crepes are made with:
Like I mentioned earlier, homemade crepes are so much easier than you think. The batter is made entirely in the blender and you don't need any special equipment (even though having a crepe griddle is pretty awesome)!
Start by adding all the batter ingredients to your blender from most liquid to most solid. This ensures the blender won't get stuck with flour on the bottom and the batter is thoroughly mixed.
Your crepe batter should be very thin (almost water thin!) and quite bubbly like in the image below.
If you're using a regular frying pan, make sure it is completely heated before adding any batter. If it's non-stick, you won't even need cooking spray for your crepes!
Add 1/4 cup batter to the center of your pan, then grab the pan handle and swirl the batter around until it spreads to the edges of the pan. The goal is for the batter to be as thin as possible.
Once the edges start to curl up and there are little bubbles all over the crepe, it's ready to flip. You'll only need an additional 30 seconds or so after flipping before the crepe is done! Easy peasy!
After your crepes are finished, it's time to make the cheesecake filling. Simply add the greek yogurt and the pudding mix to a small bowl and stir until well combined. That's it!
To serve, spread the cheesecake filling over your crepe, top with strawberries, and fold closed. You can make triangles like I did or just fold over two sides like a burrito and call it good. The most important thing is that the crepes end up in your mouth!
Top with crushed graham crackers, whipped cream, more strawberries, or sugar-free maple syrup and ENJOY!
As incredible as this recipe is, maybe you don't love strawberries or you can't have one of the base ingredients. Here are some suggestions for making these crepes your own!
Can't have gluten? Try substituting the whole wheat flour with 1 1/4 cup gluten-free all-purpose flour. I haven't tried this myself, but I know that you always need a little more all-purpose flour than wheat flour. Please leave a comment below if you try this substitution and you like it!
Since the pudding mix is naturally dairy-free and the batter is made with almond milk, all you need to do is choose your favorite non-dairy yogurt to make the cheesecake filling. I love this brand and this brand of dairy-free yogurt!
Not a fan of strawberries? This healthy crepe recipe would also be tasty with fresh blueberries, raspberries, or blackberries!
If you love strawberry jam, you have to try my recipe! This Strawberry Chia Jam is made without pectin or refined sugar and has a boost of protein and heart-healthy fats as well. It's one of the reader favorite recipes and you'll always want to keep a jar on hand! It will go perfect with the smooth cheesecake yogurt and the fresh strawberries.
OMG I know you'll absolutely love these Strawberry Cheesecake Crepes! They're ready in 30 minutes or less, they're packed with protein, and they're refined sugar-free!
If you try this recipe, I'd love to hear about it! Leave a star rating and review below so I and other readers know how you liked the recipe, then tag me on social media so I can see you enjoying your food! I love seeing my recipes in your home.
These Healthy Strawberry Cheesecake Crepes are high protein thanks to whole wheat flour, egg whites, and greek yogurt. They're filled with a delicious cheesecake yogurt, stuffed with fresh strawberries, and topped with crushed graham crackers.
*If you are NOT using a non-stick skillet, you will need a spray of cooking spray before adding crepe batter each time.
Nutrition facts are a calculated estimate of one crepe with 2 tablespoons of cheesecake filling, not including strawberries or crushed graham crackers.
Serving: 1 crepe / Calories: 91 / Fat: 1.3g / Saturated Fat: 0.3g / Carbohydrates: 11.1g / Fiber: 1.2g / Protein: 8.5g
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