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Breakfast Crepes

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Breakfast Crepes

4.34 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Breakfast Crepes, eggs, fruit, vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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!
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Nutrition

Calories: 340kcal | Carbohydrates: 48g | Protein: 17g | Fat: 9g | Sodium: 251mg | Fiber: 4g | Sugar: 19g

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Recipe Rating




2 Comments

5 stars
I have never made crepes and was a bit nervous. These were so easy! Making pancakes probably takes longer. My kids loved them. I will definitely be making these again.