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Health Information Library Recipes Strawberries and cream cheese crepes

Strawberries and cream cheese crepes

Nutrition Facts

Serving Size 1/2 crepe
Calories 143

Amount Per Serving
Monounsaturated fat 0.5 g
Saturated fat 4 g
Total fat 7 g
Sodium 161 mg
Cholesterol 37 mg
Dietary fiber 0.5 g
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Using whipped cream cheese in these crepes instead of regular cream cheese saves one-third of the calories, fat and sodium.

Ingredients

(Serves 4)
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 2 prepackaged crepes, each about 8 inches in diameter
  • 8 strawberries, hulled and sliced
  • 1 teaspoon powdered sugar for garnish
  • 2 tablespoons caramel sauce, warmed

Directions

Heat the oven to 325 F. Lightly coat a baking dish with cooking spray.

In a mixing bowl, blend the cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla. Mix well.

Spread 1/2 of the cream cheese mixture on each crepe, leaving 1/2 inch around the edge. Top with 2 tablespoons strawberries. Roll up and place seam-side down in the prepared baking dish. Bake until lightly browned, about 10 minutes.

Cut crepes in half. Transfer to four individual serving plates. Sprinkle each with powdered sugar and top with 1/2 tablespoon caramel sauce. Serve immediately.

Last Updated: June 17th, 2017