Low Fat Crepe Cake
Satisfy your sweet cravings guilt-free with this elegant Low Fat Crepe Cake, a stunning dessert that’s as light as it is delicious. This healthier twist on a classic treat layers delicate crepes made with egg whites and low-fat milk, creating a tender base that’s low in calories yet rich in flavor. Each layer is filled with a refreshing blend of creamy low-fat Greek yogurt, honey, and lemon zest, offering a perfect balance of sweetness and tanginess. Topped with a vibrant garnish of fresh berries, this no-fuss recipe is ideal for impressing guests or enjoying a refined treat at home. With easy-to-follow instructions and just 50 minutes of total prep and cook time, this low-fat dessert becomes your go-to guilt-free indulgence. Perfect for keywords like “healthy dessert recipe,” “low-fat crepe cake,” and “easy yogurt filling recipe.”
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 240 ml Low-fat milk
- 4 large Egg whites
- 60 ml Water
- 1 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- Cooking spray
- 400 grams Low-fat Greek yogurt
- 2 tablespoons Honey
- 1 teaspoon Lemon zest
- 150 grams Fresh berries
Instructions
In a large mixing bowl, whisk together the flour, low-fat milk, egg whites, water, sugar, vanilla extract, and salt until smooth. Cover and refrigerate for at least 30 minutes to let the batter rest.
While the batter is resting, prepare the filling by combining the low-fat Greek yogurt, honey, and lemon zest in a bowl. Stir until the mixture is smooth and well combined. Refrigerate until ready to use.
After the batter has rested, lightly coat a non-stick skillet with cooking spray and heat over medium heat.
Pour about 2-3 tablespoons of batter into the pan and swirl to cover the bottom of the pan evenly, creating a thin layer.
Cook for 1-2 minutes until the edges start to lift and the surface appears dry. Flip the crepe and cook for an additional 30 seconds.
Transfer the crepe to a plate and repeat the process with the remaining batter, stacking the cooked crepes with parchment paper between each to prevent sticking.
Once all the crepes are cooked and slightly cooled, begin assembling the crepe cake by placing the first crepe on a serving platter.
Spread a thin layer of the yogurt-honey filling over the crepe, then top with the next crepe. Repeat the layering process, finishing with a crepe on top.
Garnish the top of the crepe cake with fresh berries. For best results, chill the crepe cake in the refrigerator for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 119.9 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 717 mg | 55% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1045 mg | 22% | |
*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.
