Don’t let the word ‘crepe’ make you shiver with fear. They aren’t as hard as they sound. I’ve got a tried and true recipe. And since this recipe has lots of eggs, Greek yogurt, and peanut butter, you’ll be fuller…longer! You’re going to love it!
Don't let the word 'crepe' make you shiver with fear. They aren't as hard as they sound. I've got a tried and true recipe. And since this recipe has lots of eggs, Greek yogurt, and peanut butter, you'll be fuller...longer! You're going to love it!
Ready In: 20 mins
Prep: 10 mins
Cook: 10 mins
Yields: 10 Servings
- 3/4 c Stonyfield Organic Whole Milk
- 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
- 1/2 c corn starch
- 2 T cocoa powder
- 1/4 c all purpose flour
- 3 large eggs
- 3 T butter (melted, additional butter for pan)
- 2 T sugar
- 1 t vanilla
- 1/4 t salt
Put all the ingredients in the blender and blend until smooth. (Crepe batter can be made the night before and placed in the fridge. Just re-blend before using.)
Put a bit of butter into a skillet (I like to use a nonstick ceramic coated pan). Then pour or ladle a little bit of batter into the pan over medium-high heat. Once the crepe looks like it has cooked through you can peel it up with a plastic spatula (or if you do it like I do, with your fingers). If you choose to, you can flip it over and cook it another 30 seconds on the other side, but it might not really need it if you pour the batter thin enough.
When the crepe is ready, spread a tablespoon of peanut butter down the center and drizzle with some good local honey. Roll it up and run out the door!