With the wind whipping our hair around our faces, my high school friend and I climbed the streets of San Francisco. We had already meandered around the Westfield Mall, spotted movie producers filming behind the Ferry Building, and nibbled on free samples of caramel-filled milk chocolates in Ghirardelli Square. To end the evening, we rode the bus to Japantown for sashimi, sushi rolls, and crêpes.
We stood outside Belly Good Café & Crêpes, staring at the menu board for at least 10 minutes (I may have timed it). Too many tempting options! When we picked up our desserts, we laughed — they turned everything into a happy face! Hers looked like a teddy bear with cereal for the ears and chocolate chips for the eyes and nose. (You can see more of their other cute faces here!)
I plowed through my simple strawberry and nutella crêpe and nearly ordered another one, but the price tag stopped me. Instead, I resolved to make my own at home, so here’s my version — although it doesn’t look nearly as cute as their bear-faced ones!
Healthy Strawberry Nutella Crêpes
Ingredients
- ½ cup (60g) white whole wheat flour or gluten-free* flour (measured like this
) - ½ tsp coconut sugar or granulated sugar
- ¼ tsp salt
- 1 ½ tsp Ener-G (see Notes!)
- 2 tbsp (30mL) warm water
- ⅔ cup (160mL) unsweetened soy milk
- ¼ tsp vanilla extract
- 8 medium strawberries thinly sliced
- 4 tsp homemade Nutella (or regular store-bought Nutella!)
Instructions
- Whisk together the flour, sugar, and salt in a medium bowl. Make a well in the center. In a small bowl, whisk together the Ener-G and warm water. Pour into the flour mixture, along with the milk and vanilla. Whisk the batter until smooth, and let it rest for 10 minutes.
- Preheat an 8” pan coated with nonstick cooking spray over low heat. Using ¼ cup of batter at a time, pour into the center of the pan, and quickly swirl to evenly distribute the batter over the entire bottom of the pan. Cook for 1-2 minutes, or until the top of the crêpe dulls in color. Carefully flip the crêpe, and cook for another 30-60 seconds on the other side. Spread 2 strawberries’ slices across half of the crêpe, drizzle with 1 teaspoon of Nutella, and fold in half. Repeat with the remaining batter and fillings.
Notes
View Nutrition Information + Weight Watchers Points
Yum, I love crepes- that’s what I haven’t had in a while. Hm, maybe it’s time to 🙂
It’s definitely time! The only problem is… These are addicting! And not just from their taste. I’m now addicting to making them and trying to flip the perfect crêpe!
Looks yummy and Springy… Now if only Spring would hurry up and get here!
I agree!! At least the sun is starting to shine, but all of the wind and showers… Well, those May flowers should definitely be worth it! ;]
O my! This looks wonderful! The temperature has been hovering around 80 degrees here in Pittsburgh, so I’ve been breaking out the berries a little early this year.
This crêpe has definitely made it to my “must make soon” list. Thanks a lot!
My pleasure; I’d love to hear what you think! We hit 80° here today too, but I’m not complaining. Winter always lasts a little bit too long, in my opinion! (Not enough sunshine or fresh fruit!)