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June 2004 Issue
Fruit-Topped Yogurt Crepes
by Ronda L. Halpin
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I love extravagant breakfasts on the weekend and I usually get them. Not because I do much in the way of planning or I get up at the crack of dawn. Rather, it's because I'm a pretty lucky woman who has a husband who took on the role of "Breakfast Man" shortly after we got married. However, there are some tasks that I still take on. For example, I am in charge of batters -- waffles, pancakes and crepes don't make it to the table without my batter-making skills. Of course, 9 times out of 10 my husband is sweetly at the griddle or stove cooking them! It's not a bad arrangement at all, if you ask me!

However, for those that want to be able to enjoy such treats with minimal effort in the morning ... and I do fit that bill ... I offer a recipe for fruit-topped crepes that lets you make the topping and the crepe batter in advance so you can simply do some crepe-cooking and assembly in the morning. Who says you have to slave for hours to enjoy a blissful breakfast? Hang out in your slippers and robe, grab a perfect cup of coffee and enjoy what a little time the night before has given you!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Fruit-Topped Yogurt Crepes

For the topping:
  • 12 oz. frozen fruit of your choice -- I used peaches for the crepes pictured here
  • 2 T. honey
  • 2 T. amaretto
For the crepes:
  • 1 c. flour
  • 8 oz. vanilla nonfat yogurt
  • 1/2 c. water
  • 3 eggs
  • 1 T. butter, melted
  • 1/2 tsp. salt
  • Plain nonfat yogurt for filling
  • Sliced almonds for garnish, if desired
To make the fruit topping, combine the frozen fruit, honey and amaretto in a medium skillet and bring to a simmer over medium heat -- stirring frequently. Continue to cook and stir the fruit until it softens and becomes bubbly. Remove from the heat and set aside.

To make the crepe batter, combine the flour, vanilla yogurt, water, eggs, butter and salt in a food processor and process until smooth. If desired, the batter and topping can be refrigerated until later. If you do this, you may need to add a little water to the crepe batter to loosen it up and you will want to warm the fruit topping before serving.

To make crepes, heat a 6-inch nonstick skillet over medium-high heat and lightly grease it. Pour about 3 tablespoons of the crepe batter into the pan and tilt it to cover the bottom evenly. Cook for about 1 minute and turn the crepe and cook for an additional 30 seconds or until it is lightly browned. Repeat with the remaining batter.

To assemble, spoon a small amount of plain nonfat yogurt into the center of each crepe and roll tightly. Place 2-3 crepes on a serving plate and top with the warm fruit topping. Sprinkle with almonds, if desired, and enjoy!

  • Yields: 5-7 servings
  • Preparation Time: 20 minutes
 



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