Fruit Stuffed Crepes with Vanilla Yogurt Sauce

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KMOV.com

Posted on March 3, 2010 at 7:00 AM

Updated Tuesday, Mar 2 at 12:39 PM

 

Prep Time: 15 min
Cook Time: 15 min

 

1 3/4 cups low-fat milk

3/4 cup flour

1 egg

1 egg white

2 tablespoons honey or maple syrup, divided

1 (8-ounce) container low-fat vanilla yogurt

1 cup fresh berries (any variety such as strawberries, blueberries, or blackberries)

1/2 teaspoon vanilla extract

fresh mint sprigs, optional

 

Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl.  Allow batter to rest 5 minutes at room temperature.  Heat a 10-inch non-stick skillet over medium heat.  Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.  When crepe is lightly browned at edges, use a thin spatula to loosen and turn over.  Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crepes with remaining batter.  To prevent sticking, place a piece of wax paper between each crepe.

In a medium bowl, mix together yogurt, vanilla extract, and remaining honey until smooth.  Gently stir in fruit.  Spread each crepe with about 2 1/2 tablespoons of the yogurt/fruit mixture.  Roll crepes into cylinders.  Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.
 

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