Stuffed Crepes

4.5 Fats | 22 carbs | 15 Protein

makes: 2 servings (each serving is 1 crepe)

Time: 15 minutes


  • Bowl for mixing eggs
  • Plate 
  • Microwaveable bowl
  • Whisk
  • Spoon
  • Skillet
  • Spray oil
  • Spatula


  • Low carb tortillas, 2 tortillas. (La Tortilla Factory Original Low Carb)
  • Strawberries, 100 grams 
  • Non Fat Vanilla Yogurt, Danon Light & Fit, 150 grams
  • Egg, 1 medium
  • Unsweetened Cashew/Almond Milk, 120 mL
  • Sweetener of choice, 6 grams
  • Vanilla Extract, a splash
  • FFSF Cheesecake Pudding mix, 6 grams


  1. Mix the egg, 1/2 of milk, vanilla, 4 grams of sweetener in a bowl. Whisk really well!
  2. Put one tortilla on a plate and let it soak up the mixture. Each tortilla needs about 5 minutes to soak up all the goodness. While it's soaking:
  3. Mix the yogurt and the pudding mix in a separate bowl.  Place in the fridge. You may need to add some of that milk to get it to mix. 
  4. Heat your skillet and spray it with oil. 
  5. Cut up strawberries into 1/4 inch slices.
  6. Place another tortilla on the plate with mixture while you fold the soaked one. 
  7. Scoop 1/2 of the yogurt and pudding mixture onto the soaked tortilla. Add a thin layer of cut up strawberries.
  8. Start folding towards the middle. You should be able to fold it so all the folds meet in the middle. 
  9. Place fold down on the skillet. Cook for 2-3 minutes and then flip. Repeat with the other tortilla. 
  10. Top with the remaining strawberries. You can also put those strawberries in microwave and add 2 grams of the sweetener and microwave for 1 minute. That will make the sauce you see the photo. 

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