Delicate crepes with fresh strawberry coulis at 268 calories. Light, tender crepes filled and topped with a bright fruit puree.
These Crepes with Strawberry Coulis are proof that a French classic can be genuinely accessible at home. Thin, delicate crepes are folded and served with a vibrant, unsweetened strawberry puree and a small dollop of softly whipped cream. At 268 calories and 5 WW Classic Points per serving, this is an elegant dessert or an indulgent weekend breakfast.
Recipe Info
Serves: 5 | Prep Time: 15 minutes plus 10 minutes resting | Cook Time: 15 minutes | Calories per serving: ~268
Nutrition per Serving (Estimated)
Protein: 8g | Fat: 24g | Carbohydrates: 6g | Fiber: 1.6g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
For the crepes:
- 125ml / 4 fl oz double cream
- 3 tablespoons water
- 1.5 tablespoons granular sugar substitute
- 1 egg
- 1 egg white
- 2 tablespoons unsalted butter, melted
- 3 tablespoons soy flour
- 2 tablespoons wholewheat flour
For the strawberry coulis:
- 125g / 4.5oz sliced strawberries
- 3 tablespoons water
- 1 tablespoon granular sugar substitute
- 125ml / 4 fl oz double cream, whipped to soft peaks
Instructions
- Make the batter. In a blender, combine the cream, water, sugar substitute, egg, egg white, and melted butter until smooth. Add the soy flour and wholewheat flour, blending until smooth. Transfer to a bowl and let stand for 10 minutes.
- Make the coulis. Clean the blender and puree the strawberries, water, and sugar substitute until smooth.
- Cook the crepes. Spray a 15cm / 6-inch non-stick frying pan with oil and heat over medium-low heat. Spoon 2 tablespoons of batter into the pan and immediately tilt to coat the bottom evenly. Cook until the bottom is evenly browned and the top is dry and set, 40 to 60 seconds. Loosen around the edge and flip, cooking briefly on the second side. Repeat with the remaining batter, spraying the pan each time. Cover the crepes loosely with foil to keep warm.
- Assemble and serve. Fold two warm crepes in half with the browned side facing out and arrange slightly overlapping on a plate. Spoon 2 tablespoons of the strawberry coulis over the top and add a dollop of whipped cream in the center.
Serving Suggestions
- Serve immediately while the crepes are still warm
- Add a few fresh sliced strawberries alongside for extra color
- Pair with a light dusting of powdered sugar substitute for presentation
- Offer as an elegant brunch centerpiece or a light dessert
- A sprig of fresh mint adds a beautiful finishing touch
Tips and Variations
- Letting the batter rest for 10 minutes allows the flours to fully hydrate, resulting in a more tender crepe.
- Work quickly once the pan is hot, tilting immediately after spooning in the batter for thin, even crepes.
- Any berry can substitute for strawberries in the coulis, including raspberries or a mixed berry combination.
- Crepes can be made ahead and reheated gently in a warm oven, stacked between sheets of parchment paper.
- This recipe makes about 10 crepes, enough for two per serving as written.
Why This Recipe Works
The combination of soy flour and wholewheat flour in the batter gives these crepes a slightly heartier character than a classic all-purpose flour version, while still cooking up thin and delicate. Resting the batter before cooking is a small but important step that allows the flour to fully absorb the liquid, resulting in crepes that are tender rather than rubbery. A fresh, unsweetened strawberry coulis provides bright acidity that balances the richness of the cream and butter in the batter, keeping the whole dish feeling light despite its indulgent presentation.
Storage
Cooked crepes can be stored, stacked with parchment paper between them, in the refrigerator for up to 2 days. Reheat gently in a low oven. The coulis keeps separately in the refrigerator for up to 2 days.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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