Low Fat Crepe Cake
Indulge in the elegance of a guilt-free dessert with this Low Fat Crepe Cake, a delightful layered treat that’s as light as it is satisfying. Each paper-thin crepe is made with wholesome ingredients like low-fat milk and protein-packed egg whites, creating a soft and airy texture. Between the layers, you’ll find a luscious filling of creamy low-fat Greek yogurt lightly sweetened with honey and infused with a zesty hint of lemon. Topped with vibrant, fresh berries, this healthier twist on the classic crepe cake is perfect for brunch, special celebrations, or a refreshing finish to any meal. Easy to assemble and requiring simple pantry staples, this low-fat crepe cake proves that desserts can be both indulgent and nourishing. Serve chilled for a perfectly balanced, melt-in-your-mouth experience!
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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
- 0 Cooking spray
- 400 grams Low-fat Greek yogurt
- 2 tablespoons Honey
- 1 teaspoon Lemon zest
- 150 grams Fresh berries
Directions
Step 1
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.
Step 2
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.
Step 3
After the batter has rested, lightly coat a non-stick skillet with cooking spray and heat over medium heat.
Step 4
Pour about 2-3 tablespoons of batter into the pan and swirl to cover the bottom of the pan evenly, creating a thin layer.
Step 5
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.
Step 6
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.
Step 7
Once all the crepes are cooked and slightly cooled, begin assembling the crepe cake by placing the first crepe on a serving platter.
Step 8
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.
Step 9
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
| Serving size | (1196.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1434.7 |
| Total Fat 17.5g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 67.2mg | 0% |
| Sodium 1659.4mg | 0% |
| Total Carbohydrate 247.9g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 119.9g | |
| Protein 71.6g | 0% |
| Vitamin D 244.8IU | 0% |
| Calcium 717.0mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1045.0mg | 0% |
Source of Calories