This recipe is delicious for breakfast or dessert.
This recipe is delicious for breakfast or dessert.
Ready In: 3 hr 10 mins
Level: Medium
Prep: 3 hrs
Cook: 10 mins
Yields: 6 Servings
- 3/4 c Stonyfield Organic 1% Milk
- 1 t pure vanilla extract
- 1/2 t cinnamon
- 1 t refined brown sugar
- 1/2 t canola oil
- 1/2 c all-purpose flour
- 3 eggs
- 1 q Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*)
- 1 ds salt
Ingredients
directions
For Crepes:
Step 1
Mix flour, egg, milk, vanilla, cinnamon, brown sugar and salt in a blender and blend until smooth.
Step 2
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.
Step 3
Wipe the excess oil with the paper towel.
Step 4
Place the skillet over a medium to high heat.
Step 5
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.
Step 6
Return any excess batter to the blender before placing the skillet back on the top stove.
Step 7
Cook the crepe for about two minutes, then flip over and cook the other side for about 1 minute.
Step 8
To keep crepes hot until ready to serve, set the oven to warm and place on an oven safe plate.
Step 9
Fill each crepe with yogurt cheese and serve.
*For Yogurt Cheese:
Step 1
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.
