Buckwheat Crepes with Blended Berry Yogurt
For the Crepes
- 2 eggs
- 2/3 cup whole wheat pastry flour
- 1/3 cup buckwheat flour
- 1 cup milk, skim
- 1/2 cup water
- 2 tablespoons butter, unsalted - melted
- 2 teaspoons pure maple syrup
- 1/4 teaspoon salt
For the Yogurt
- 1 cup yogurt, non-fat, plain Greek
- 1 1/4 cup frozen mixed berries, defrosted, divided
- 1 tablespoon pure maple syrup
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a blender, combine the eggs, whole wheat pastry flour, buckwheat flour, milk, water, melted butter, maple syrup and salt. Blend until smooth. Transfer to a pitcher or bowl, cover and refrigerate for 1 to 8 hours.
Remove the crepe batter from the fridge and stir and set aside. Place ½ cup of the defrosted berries, maple syrup and yogurt in a blender. Blend until smooth.
Heat a 9- or 10-inch crepe pan or nonstick skillet over medium-high heat. Lift the pan from the heat, pour ¼ cup crepe batter on the pan in a circular motion and swirl to evenly coat the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds. Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.
Spread 2 tablespoons of the yogurt on one crepe and fold the crepe into a triangle. Repeat with the remaining crepes and yogurt. Serve each filled crepe with 1 tablespoon defrosted berries.