This recipe is delicious for breakfast or dessert. Crepes with Yogurt Cheese Go to recipes By Stonyfield Vegetarian Breakfasts EuropeanThis recipe is delicious for breakfast or dessert. Ready In: 3 hr 10 mins Level: Medium Prep: 3 hrs Cook: 10 mins Yields: 6 Servings Print RecipeIngredients3/4 c Stonyfield Organic 1% Milk1 t pure vanilla extract1/2 t cinnamon1 t refined brown sugar1/2 t canola oil1/2 c all-purpose flour3 eggs1 q Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*)1 ds saltdirectionsFor Crepes:Step 1Mix flour, egg, milk, vanilla, cinnamon, brown sugar and salt in a blender and blend until smooth.Step 2Using 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 3Wipe the excess oil with the paper towel.Step 4Place the skillet over a medium to high heat.Step 5Pour 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 6Return any excess batter to the blender before placing the skillet back on the top stove.Step 7Cook the crepe for about two minutes, then flip over and cook the other side for about 1 minute.Step 8To keep crepes hot until ready to serve, set the oven to warm and place on an oven safe plate.Step 9Fill each crepe with yogurt cheese and serve.*For Yogurt Cheese:Step 1Using 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.
