Crepes with Yogurt Topping

Crepes with Yogurt Topping

This lighter yogurt and berry topped breakfast adds up to the perfect morning meal without the added calories.

YIELDS

8 crepes

INGREDIENTS

Crepes

  • 2 eggs
  • 1 cup (8 ounces) 1% milk
  • 2/3 cup all-purpose flour
  • 1 teaspoon Born Sweet Zing™ Baking Blend
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons canola oil
  • cooking spray

Filling

  • 2 pounds fresh strawberries
  • 1 teaspoon Born Sweet Zing™ Baking Blend

Yogurt Topping

  • 1 cup non-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons Born Sweet Zing™ Baking Blend
  • strawberry slices

INSTRUCTIONS

Crepes

In a bowl, whisk together eggs, milk, flour, Born Sweet Zing™ Baking Blend, salt and oil. Mix until smooth. Cover and refrigerate one hour.

Heat a non-stick skillet over medium-high heat and coat with cooking spray. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 3 minutes until surface of crepe looks dry, turning once, until lightly golden brown.

Transfer to a warm plate; place a sheet of waxed paper between each crepe. Cover and store crepes in the refrigerator for up to one week or freeze up to one month.

Filling

Wash and rinse strawberries; remove tops and hulls. Cut into 1/4-inch slices; set some aside for garnish. Place in a large bowl; toss with Born Sweet Zing™ Baking Blend.

Yogurt Topping

Combine all ingredients in a small bowl. Sweeten yogurt to taste using Born Sweet Zing™ Baking Blend.

To Serve:
Fill crepes with a spoonful of strawberries on one side, and fold in half. Top with two tablespoons of yogurt topping; garnish with strawberry slices.

This recipe was created in accordance with the 2015 meal planning guidelines published by the American Diabetes Association.