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Strawberries Crepes á la Romanoff
By Melissa's Corporate Chefs

Strawberries Crepes á la Romanoff



2 pint Organic Strawberries hulled and cut in half
1 cup Plain Non-Fat Yogurt
1/4 cup Brown Sugar
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Vanilla Extract

For the Crepes

8 each Crepes
Garnish (optional)
Powdered Sugar or Whipped Cream


In an electric blender place 1/2 basket of strawberries, yogurt, sugar, cinnamon, and vanilla extract. Blend ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm.

To serve, lay four crepes on four separate plates and divide 1/2 of the remaining strawberries among the crepes down the center. Spoon 1/2 of the sauce over the strawberries.

Fold one side of the crepes over the filling to cover it, then the other side of the first to form a neat roll with the filling showing at both ends.

Repeat the steps with the remaining crepes.

Optional Garnish

Sprinkle with powdered sugar or top with whipped cream.

Nutritional info allows 3 tablespoons sauce per crepe.