Crepes with Yogurt Cheese
This recipe is delicious for breakfast or dessert.
Mix flour, egg, milk, vanilla, cinnamon, Sucanat and salt in a blender and blend until smooth.
Using a 6 inch cast iron skillet, coat the skillet with about 1/2 teaspoon of oil and spread it with a piece of paper towel so the whole inner surface and sides of the skilled are well coated.
Wipe the excess oil with the paper towel.
Place the skilled over a medium to high heat.
Pour the mixture directly from the blender into the skillet, coat the whole 6 inch perimeter of the skillet, and keep circulating the batter to cover the whole surface to create the round shape of the crepe.
Return any excess batter to the blender before placing the skillet back on the top stove.
Cook the crepe for about two minutes, then flip over and cook the other side for about 1 minute.
To keep crepes hot until ready to serve, set the oven to warm and place on an oven safe plate.
Fill each crepe with yogurt cheese and serve.
*For Yogurt Cheese:
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
**Organic Sucanat is dehydrated, freshly squeezed sugar cane juice used as a 1-for-1 replacement for refined brown sugar in this recipe. Sucanat is also a good source of iron, calcium, potassium, B vitamins and chromium.