Ingredients:
For the Crepes:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
For the Filling:
- 1 cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For the Berry Compote:
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Zest of one lemon
Instructions:
1. Prepare the Crepe Batter:
a. In a blender, combine the flour, milk, eggs, melted butter, sugar, and salt.
b. Blend until the batter is smooth and well combined.
c. Allow the batter to rest in the refrigerator for at least 30 minutes to an hour.
2. Cook the Crepes:
a. Heat a non-stick skillet or crepe pan over medium heat.
b. Pour 1/4 cup of the crepe batter into the pan, swirling it to cover the bottom evenly.
c. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1-2 minutes on the other side.
d. Repeat until all the batter is used, placing cooked crepes on a plate and covering them with a kitchen towel to keep warm.
3. Prepare the Filling:
a. In a bowl, mix Greek yogurt, honey, and vanilla extract until well combined.
4. Make the Berry Compote:
a. In a saucepan, combine mixed berries, sugar, lemon juice, and lemon zest.
b. Cook over medium heat until the berries break down and the mixture thickens slightly about 5-7 minutes.
5. Assemble the Crepes:
a. Spoon a generous dollop of the Greek yogurt filling onto the center of each crepe.
b. Fold the crepes in half and then into quarters, creating a triangle shape.
c. Top the stuffed crepes with the warm berry compote.
6. Serve:
a. Arrange the stuffed crepes on a plate and drizzle any remaining berry compote over the top.
b. Optionally, garnish with a dusting of powdered sugar or a sprig of mint.
Enjoy your delicious Greek yogurt and berry-stuffed crepes! Perfect for a delightful breakfast or brunch.