After a long semester, my older one and her best friend went for a mini vacation in Las Vegas. It’s just me and my younger one now and before heading to a beautiful weekend in Delaware, we decided to have crêpes for breakfast.
This recipe can be used either for breakfast or dessert. It is simple, easy, and delicious. Hope you like it.
Yogurt and Berries Stuffed Crêpes
1 cup of all-purpose flour
¼ tsp salt
1 tbs sugar
1 ½ milk
3 tbs unsalted butter
Combine flour, sugar, salt, milk, eggs, and butter. Whisk until the batter is smooth. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover the bottom of skillet. Cook until the underside of crêpe is golden brown, 2 to 3 minutes.
Loosen edge of crêpe with a spatula and quickly flip. Cook 1 minute more. Slide crêpe out of the skillet and repeat with remaining batter.
For the Filling
12 ounces yogurt
1tsp lemon zest
In a bowl, simply toss together 3/4 of the strawberries, 3/4 of the blueberries, 3/4 of the raspberries, and the lemon zest. Reserve the rest for topping crêpes. Add yogurt to a bowl and fold berries into yogurt with a spatula.
Roll up crêpes and place 2 on each plate. Top with remaining berries. Sprinkle with powdered sugar.
Hope everyone had a lovely weekend, remember to share with me and let me know if you would like to make this recipe