There are few things on this planet that are easier to make than crepes.
I kid you not – just a handful of ingredients (that you are more than 50% likely to have on hand, unless you’re one of those people who stores shoes in their oven) whisked together, some oil, a pan and 20 minutes and BAM! Crepe magic in your kitchen.
I tend to make this Greek Yogurt and Berry-Stuffed Wheat Crepes recipe toward the end of the week, when our grocery list is turning into a scroll and our fridge is looking a little cave-like. Just because our supply is at the bottom of the barrel doesn’t mean our tummies have to suffer. This recipe is a prime example of a healthy, filling and delicious meal made with classic pantry ingredients that we have on hand or can easily grab from the store.
Let’s get on it, shall we?
First, whisk together the crepe ingredients. Make sure the batter is slightly thinner than pancake batter and free of lumps. I like using Gold Medal white whole wheat flour for crepes because you get the nutrients of 100 percent whole grain flour, but with the taste of regular flour (you can also do half whole wheat flour, half all-purpose flour for the same effect).
Ladle a half-cupful of batter into a hot oiled skillet and cook, flipping once, until both sides are a light golden brown.
Stack the crepes and set aside (you’ll have more crepes than you’ll need for this recipe).
Now it’s time to make the filling! I like using Yoplait’s strawberry Greek yogurt for this recipe for its tanginess and the added berry flavor.
Fold the yogurt into the triple-berry mixture…
And place a few spoonfuls in each crepe.
Roll them up, top with remaining berries and a sprinkling of powdered sugar, and voila! Very healthy, very yummy, very economical, very berry all on one plate. Enjoy!
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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