These crepes are amazing. I recently got the crepes recipe from my mother-in-law and I loved it. They are delicate and soft. The sweetness is perfect with a hint of vanilla. Crepes are great for breakfast or any time of the day and filling them with the yogurt takes it to the next level. It creates many layers of flavor. The creamy Greek honey yogurt taste great with the fresh berries and the chocolate gives a perfect touch and a wonderful sweetness. I hope you enjoy!
(This recipe makes 10 crepes. You can double the recipe for more)
What you need for the crepes:
3 eggs room temperature
1/2 cup of flour
2 tablespoons sugar
small pinch of salt
1 teaspoon vanilla
1 tablespoon of oil
1 cup of milk
Honey Greek yogurt
Fresh berries of your preference (I used raspberries and strawberries)
Nutella for the top
In a blender or a mixture combine the eggs, vanilla, and sugar. Start mixing until it is well incorporated. Add in the flour and the salt and continue mixing. (If you are using a blender add everything at once and blend until smooth and no lumps). You can also do this by hand.
Add in the milk slowly and then add in the oil while its mixing. Transfer the batter into a measuring cup for easier usage or you can use a ladle.
Add a small amount of butter to a hot pan and let melt. When cooking the crepes keep the pan on a medium heat. Pour some batter onto the warmed up skillet and swirl the pan right away to distribute the batter evenly to form a round crepe. Cook until golden on one side, about 40-60 sec, and flip and cook for about 15 seconds on the other side. When flipping the crepe get a thin spatula under the crepe and flip. Continue the process until you have used all the batter.
Spread a thin layer of yogurt over the crepe and sprinkle some fresh fruits inside. Fold the crepe halfway up and half again. Drizzle some nutella over the crepe and sprinkle more fruit over the top.
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