Buckwheat Yogurt Crepes

Rating: 
5
Average: 5 (1 vote)
Like it:
320
Calories
8g
Fat
26g
Protein
6
blintzes

Ingredients

Buckwheat Yogurt Crepes:

c Stonyfield Greek Plain Yogurt
4 eggs (large)
1 T honey
1/8 t sea salt (fine)
1/3 c buckwheat flour
2 T oat flour (gluten-free)

Yogurt & Cheese filling:

1/2 c Stonyfield Greek Plain Yogurt
1/2 c ricotta (fat-free)
1 T sugar
1 pn sea salt (fine)

For frying and serving the crepes:

cooking spray (nonfat)
1 c mixed berries (blueberries, strawberries, raspberries and blackberries)
maple syrup ((optional))
Nutrition Information: 
Calories: 
320
Total Fat: 
8g
Sodium: 
110mg
Total Carbohydrate: 
24g
Dietary Fiber: 
8g
Sugars: 
18g
Protein: 
26g

Preparation:

Step 1

In a medium bowl, stir together the filling ingredients: yogurt, cheese, sugar and salt. Set aside. To make the batter, in a blender, combine the yogurt, eggs, honey, salt and flours, and mix on low to combine. Scrape down the sides of the blender if flour sticks to them.

Step 2

Heat an 8″ pan over a medium flame, and spray with a mist of the cooking spray. Pour ¼ cup of the batter into the pan, tilting and swirling the pan to coat it evenly with a thin layer of batter. Cook the crepe for about 30-45 seconds, until the middle of the crepe appears to be set. Use a thin spatula or butter knife to ease the edges of the crepe up off the pan, and then slide the crepe onto a plate, cooked side down. Repeat with remaining batter.

Step 3

Place 2-3 tablespoons of filling on the lower third of each crepe. Fold the bottom up over the cheese and then fold the sides in so that they just touch, then roll from the filled end upwards, like a burrito. When the blintzes have all been filled, spray the pan again with cooking spray. Fry the blintzes seam side down over medium-low heat until they are golden on the bottom, about 1 minute, and then flip and brown on the second side, another minute. Serve the warm blintzes with fresh berries and maple syrup on the side.

Ingredients

Buckwheat Yogurt Crepes:

c Stonyfield Greek Plain Yogurt
4 eggs (large)
1 T honey
1/8 t sea salt (fine)
1/3 c buckwheat flour
2 T oat flour (gluten-free)

Yogurt & Cheese filling:

1/2 c Stonyfield Greek Plain Yogurt
1/2 c ricotta (fat-free)
1 T sugar
1 pn sea salt (fine)

For frying and serving the crepes:

cooking spray (nonfat)
1 c mixed berries (blueberries, strawberries, raspberries and blackberries)
maple syrup ((optional))
Nutrition Information: 
Calories: 
320
Total Fat: 
8g
Sodium: 
110mg
Total Carbohydrate: 
24g
Dietary Fiber: 
8g
Sugars: 
18g
Protein: 
26g

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