Crepes With Cookie Butter And Strawberries


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1-1/2 cups almond milk
  • 1/2 cup plus 2 tablespoons cookie butter
  • 1-1/4 cups whipped cream
  • 2-1/2 cups fresh strawberries


  1. In a blender combine the flour, eggs, sugar and almond milk. Blend until smooth and no lumps remain. Trim and thinly slice the strawberries.
  2. Heat a 10-inch skillet over medium-low heat and spray with cooking spray. Pour 1/4 cup of batter in the skillet. Pick up the skillet and roll the batter around until it fills the bottom. The crepe will be very thin.
  3. Cook for 1 to 2 minutes per side. Remove to a plate.
  4. Spread 1 tablespoon of cookie butter down the middle of the crepe. Lay 1/4 cup of strawberries over the cookie butter and roll or fold the crepe over the berries. Top with 2 tablespoons of whipped cream.

Helpful hints:

  • Cookie butter is much lower in phosphorus and potassium than nut butters.
  • Spray whipped cream works well with this recipe. If using frozen whipped cream, be sure to check labels for phosphorus additives.