Breakfast Crêpes with Fresh Fruit & Yogurt

"Delicate, thin crêpes filled with creamy yogurt and topped with a vibrant mix of fresh fruit for a naturally sweet and nutritious start to your day."

Yield:

Serves 4 (Makes about 8 crêpes)

Ingredients

For the Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 1 tablespoon melted unsalted butter (plus more for cooking)
• 1 tablespoon honey or maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For the Filling & Toppings:

• 1 1/2 cups plain Greek yogurt or vanilla yogurt
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon fresh lemon zest (optional)
• 1 cup fresh berries (strawberries, blueberries, raspberries, or blackberries)
• 1/2 cup sliced bananas or mango (optional)
• 1/4 cup chopped nuts (almonds, walnuts, or pecans, optional)
• 1 tablespoon chia seeds or flaxseeds (optional)
• Drizzle of honey or maple syrup, for serving
  

Instructions

Prepare the Crêpe Batter:

1. In a blender or mixing bowl, combine flour, eggs, milk, melted butter, honey, vanilla, and salt. Blend until smooth, or whisk until no lumps remain.
2. Let the batter rest for at least 15 minutes at room temperature (or refrigerate for up to 1 hour) to allow the flour to hydrate for softer crêpes.

Cook the Crêpes:

1. Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with a small amount of butter.
2. Pour about 1/4 cup of batter into the pan, swirling it quickly to spread it into a thin layer.
3. Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds.
4. Transfer to a plate and repeat with the remaining batter, stacking the crêpes with parchment paper between them to prevent sticking.

Assemble the Crêpes:

1. In a bowl, mix the Greek yogurt with honey and lemon zest.
2. Spread a spoonful of yogurt onto each crêpe and fold or roll them up.
3. Top with fresh berries, sliced bananas or mango, chopped nuts, and chia or flaxseeds.
4. Drizzle with additional honey or maple syrup and garnish with fresh mint leaves.

Nutritional Information (Per Serving):

Calories: 310 | Protein: 12g | Carbohydrates: 42g | Fiber: 4g | Net Carbohydrates: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 160mg | Sugars: 18g | Glycemic Index: Medium

Kitchen Tips

• Make-Ahead: Store cooked crêpes in an airtight container in the refrigerator for up to 3 days. Reheat in a warm skillet before serving.
• Dairy-Free Option: Use almond milk or oat milk, and substitute coconut yogurt for the filling.
• Add Protein: Mix in a scoop of protein powder into the yogurt for extra nutrition.

Enjoy these light and nourishing crêpes, perfect for a refreshing and satisfying breakfast!