French Crêpes with Berries, Yogurt & Nutella

Photo: Unknown · CC BY-SA 3.0 · source

Paper-thin, lacy-edged crêpes from a quick blender batter, folded around tangy Greek yogurt and fresh blueberries or a warm swipe of Nutella. Twelve crêpes, three each.

Ingredients

• 1 cup all-purpose flour
• 1½ cups milk
• 3 eggs
• 3 tbsp butter, melted, plus more for the pan
• 1 pint fresh blueberries
• 1 cup plain Greek yogurt
• ⅓ cup Nutella

From your pantry: 2 tbsp sugar, 1 tsp vanilla, pinch of salt.

Instructions

1. Blend the flour, milk, eggs, melted butter, sugar, vanilla and salt until smooth, about 15 seconds. Let the batter rest 15 minutes (or overnight in the fridge) so the crêpes are tender.
2. Heat an 8- to 10-inch nonstick skillet over medium and brush with a little butter. Pour in 3 tbsp batter and immediately swirl the pan to coat the bottom thinly.
3. Cook until the edges turn lacy and golden and lift easily, about 1 minute. Flip with a spatula or your fingers and cook 20 to 30 seconds more.
4. Stack the crêpes on a plate under a towel as you go; you should get about 12.
5. Fill each with a spoonful of yogurt and berries or a thin spread of Nutella, then fold into quarters or roll up.

Tip: The first crêpe is always a tester. Use it to judge the heat and how much batter your pan needs, then adjust.

Nutrition per serving

Good for

You might also like

French Onion Chicken50 min · 760 kcal · 61 g proteinQuiche Lorraine75 min · 640 kcal · 26 g proteinCroque Monsieur25 min · 645 kcal · 40 g proteinTuna Niçoise Salad with Dijon Vinaigrette35 min · 525 kcal · 34 g proteinRatatouille with White Beans & Crusty Bread75 min · 665 kcal · 26 g proteinFrench Omelette aux Fines Herbes with Gruyère25 min · 560 kcal · 28 g proteinFrench Onion Soup with Gruyère Croutons110 min · 585 kcal · 22 g proteinPoulet à la Moutarde (Creamy Dijon Chicken)55 min · 705 kcal · 53 g protein