Heart-Healthy Crepes with Lemon Butter Sauce
Delight your taste buds with these Heart-Healthy Crepes with Lemon Butter Sauce—a wholesome twist on a beloved classic! Made with nutrient-rich whole wheat flour, protein-packed Greek yogurt, and skim milk, these tender crepes offer a guilt-free indulgence without compromising on flavor. The tangy, aromatic lemon butter sauce, crafted with fresh lemon juice, honey, and a touch of zest, is the perfect complement to the subtle sweetness of the crepes. Ready in just 35 minutes, this recipe combines quick preparation with the elegance of a gourmet dish. Garnished with fresh mint leaves and a hint of lemon zest, these crepes are perfect for a light brunch or dessert. A must-try for anyone seeking healthy comfort food that doesn’t skimp on style or taste!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 cups Skim milk
- 2 Large eggs
- 0.25 cup Greek yogurt
- 1 tablespoon Olive oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Lemon juice
- 2 tablespoons Honey
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh mint leaves
Instructions
In a large mixing bowl, whisk together the whole wheat flour, skim milk, eggs, Greek yogurt, olive oil, vanilla extract, and salt until the batter is smooth and no lumps remain. Let it rest for about 10 minutes.
While the batter is resting, prepare the lemon butter sauce. In a small saucepan over low heat, combine the lemon juice, honey, butter, olive oil, and lemon zest. Stir occasionally until the butter melts and all ingredients are well incorporated. Remove from heat but keep warm.
Heat a non-stick skillet over medium heat and lightly grease it with a little olive oil or spray.
Pour about 1/4 cup of the crepe batter into the skillet, quickly tilting the pan in a circular motion so that the batter evenly coats the surface.
Cook for about 1-2 minutes or until the edges start to brown slightly and the crepe easily lifts from the pan with a spatula. Flip the crepe and cook the other side for about 1 minute.
Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter, greasing the pan as needed.
Serve the warm crepes drizzled with lemon butter sauce and garnished with fresh mint leaves.
Optional: Sprinkle additional lemon zest or a light dusting of powdered sugar for extra flavor.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 57.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 643 mg | 49% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
