Yogurt and Fruit Breakfast Crepe
(Indianapolis, Indiana, USA)
One of my favorite summer breakfasts is fruit crepes. They're healthful, delicious, and easy to make.
1 cup flour
1 cup skim milk
dash of salt
2 tablespoons melted butter
3 cups plain yogurt
sweetener to taste (I used honey.)
1 teaspoon cinnamon (optional-I used Vietnamese cinnamon.)
3 tablespoons high quality balsamic vinegar (optional-I used blueberry balsamic vinegar.)
3 cups fresh fruit (I used blueberries and mango.)
To make the crepes, I just throw a cup of flour, 2 eggs, a cup of skim milk, a dash of salt, and 2 tablespoons of melted butter into a blender and blend them until they are well mixed. Then I spray a small skillet with cooking oil. I heat the skillet to a medium-high heat. Then I pour about 1/4 to 1/3 cup of batter into the skillet and swirl the batter so that it covers the bottom of the pan. I cook the crepe until the sides start to curl up, flip it over, and cook it for about 30 more seconds. I place the cooked crepes on a large dinner plate and cover it with a kitchen towel to keep the crepes warm until I finish making all the crepes.
I make the filling by sweetening some yogurt with stevia powder or honey. Sometimes I add other favorings like high quality flavored balsamic vinegars or spices. I fill and top the crepes with the filling and fresh fruit. If I'm feeling daring, I even drizzle some high-quality balsamic vinegar over the tops of the crepes.
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