1 cup all-purpose flour (or ½c all purpose & ½c whole wheat for whole wheat crepes)
1 tbsp. sugar (or sugar substitute)
¼ tsp coarse salt
1 ½ cups milk
4 large eggs
3 tbsp. unsalted butter, melted
2 cups Greek yogurt (plain or flavored---you’ll need about ¼ cup per crepe)
2 cups blueberries (fresh or frozen (thawed)---substitute with any preferred fruit)
Honey (drizzle as little or as much as you desire)
Powdered sugar—optional
Instructions
In a blender combine the flour, sugar, salt, milk, eggs and butter. Puree until mixture is smooth and bubbles form at the top. Set aside for 15-20 minutes at room temperature before making your crepes, but whisk before using to reincorporate ingredients that may have settled to the bottom.
When ready to begin making crepes, heat a 12 inch skillet over medium heat. Coat lightly with cooking spray or vegetable oil and add about ⅓ cup batter into pan. Tilt pan quickly to distribute the batter across the bottom, the result should be a very thin layer.
Cook until the bottom is a nice golden brown about 1-2 minutes, then gently loosen edges with a rubber spatula and flip , cook for an additional minute or until golden spots appear on your crepe.
Remove from pan and keep warm on a plate in oven or microwave while you repeat the process with the remaining batter. Batter will yield about 8-10 crepes. Make sure to spray or oil pan between each batch.
Once all crepes are made, spread approximately ¼ cup Greek yogurt on each, layer with approximately ¼ cup berries and drizzle with honey. Fold first one side over the middle and then the other to form a small wrap then sprinkle with powdered sugar if desired.
Serve & Enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/greek-yogurt-fruit-stuffed-crepes-recipe/