The store had a special on strawberries today - and a good find in the produce section as well was a package of Melissa's crepes. I was delighted to find that one crepe contains just 51 calories and a gram of fat. Plus purchasing crepes is a lot easier than making them!
Here is what I made:
Sprinkle a few chocolate chips on a crepe and then microwave for 15 seconds. The chocolate will not be melted fully - but will be melted a little. Add strawberries and then
A little light chocolate whipped cream - about 3 tablespoons per crepe.
Roll up and set on a plate and cut in half. Garnish with more strawberries and a drizzle of chocolate sauce. Enjoy!
We did a quick analysis and guess one crepe to ring in at about 222 calories and 9 grams of fat. (1 crepe, 1 tablespoon chocolate morsels, 1/2 cup strawberries, 3 tablespoons chocolate whipped cream, 1/2 tablespoon chocolate syrup)
OH - and here is a kitchen trick. We always keep a large roll (can find this online or in warehouse type stores like BJs and Sam's Club) of plastic wrap on the counter - that makes wrapping all of the cut fruits and salads and vegetables easy in our kitchen!
If you do cooking demonstrations, you might be interested in this new product!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.