Breakfast Crepes
Servings: 4 2 crepes
Calories: 340kcal
Ingredients
- 1 cup milk
- 3 large egg
- 1 cup flour, all-purpose
- 4 teaspoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 1 cup blueberries
- 1 medium kiwi
- 2 cup strawberries
- 1 cup Greek yogurt, plain
Instructions
- In a blender, combine milk, eggs, flour, sugar, cinnamon, vanilla and salt. Blend on high for 30 seconds or until just incorporated, scraping the sides as needed.
- Coat an 8 inch skillet with cooking spray and heat over medium. Pour about 1/4 cup batter into skillet and swirl to coat the bottom. Cook 1 1/2 minutes or until brown. Flip and cook an additional 30 seconds. Continue until all batter has been used. Set crepes aside, covered.
- For the filling: chop kiwi and strawberries into bite-sized pieces and combine with blueberries and yogurt. Add filling to center of each crepe. Fold one side of crepe toward the center, then the other side. Enjoy!
