Imagine a breakfast so delicate, so heavenly, that it transports you straight to the charming streets of Paris with just one bite. These yogurt-topped berry crepes are not just a meal, they're a culinary experience that combines the delicate art of French cooking with the fresh, vibrant flavors of seasonal berries. Whether you're a seasoned home chef or a weekend cooking enthusiast, this recipe promises to elevate your breakfast game and impress everyone at the table.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Honey for drizzling
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. Whisk together until well blended.
- In a separate bowl, beat 2 large eggs and then add 1 1/2 cups of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and thin. Let the batter rest for about 10 minutes.
- While the batter is resting, prepare the mixed berries. Rinse 2 cups of strawberries, blueberries, and raspberries under cold water. If using strawberries, hull and slice them into smaller pieces.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side.
- Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, stacking the crepes on the plate.
- To serve, spread about 1/4 cup of Greek yogurt on each crepe, then top with a generous amount of mixed berries.
- Drizzle honey over the crepes for added sweetness and flavor. Fold or roll the crepes as desired and enjoy!
Tips
- Let the batter rest for at least 10 minutes - this helps the flour absorb the liquid and results in smoother, more tender crepes.
- Use a non-stick pan or well-seasoned crepe pan for the best results. The first crepe is always a "test crepe", so don't get discouraged if it doesn't look perfect.
- Keep the heat at medium - too hot, and your crepes will burn; too cool, and they'll be thick and gummy.
- For ultra-thin crepes, use a crepe spreader or carefully tilt and swirl the pan to create an even, thin layer of batter.
- If you're not serving immediately, you can stack crepes between parchment paper and keep them warm in a low-temperature oven.
- Get creative with toppings! While this recipe uses berries and honey, you can experiment with Nutella, caramel, or savory fillings.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 42g
Protein: 13g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 95mg
