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February 2008
Pear and Granola Crepes with Pear-Lemon Yogurt Sauce
by Ronda L. Halpin
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I admit it. Despite being the ultimate foodie and a home chef that loves to dabble, I get downright lazy about breakfast sometimes. Sure, I love decadent morning meals ... but sometimes I want to do little more than make a cup of coffee. So on those days, I have a store of easy breakfast ideas to fuel me for the day. Over the next few months, I'll be sharing some of those ideas.

We begin with what seems like a very fussy breakfast ... until you realize that most of the ingredients are convenience items like packaged crepes, boxed granola and packaged yogurt. Before you know it, breakfast is a breeze.

Now, a few comments about how to tweak this recipe, if you so choose. Of course, pears are not a requirement ... just a winter fruit that's at the peak of its season now. Everything from fresh berries to juicy peaches can be used instead. I highly recommend pairing a complimentary jam or marmalade with the yogurt. Choose something that highlights the fruit you've chosen. Finally, you can change the flavor of yogurt as well, although vanilla does play nice with just about everything. So be creative and enjoy breakfast.

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

 

Pear and Granola Crepes with Pear-Lemon Yogurt Sauce

  • 2 premade crepes -- like the ones sold at Whole Foods
  • 1 ripe pear -- cored and diced
  • 1/2 c. prepared granola -- choose your favorite variety
  • 8 oz. vanilla nonfat yogurt
  • 2 T. pear-lemon marmalade -- or your favorite marmalade
Lay the crepes on a shallow serving plate and arrange the pear and granola in the center of each crepe. Carefully roll each crepe into a roll and center in the plate. Microwave for 1 minute on HIGH.

Meanwhile, whisk the yogurt and marmalade together and spoon over the hot crepes. Serve immediately.

  • Yields: 1 serving
  • Preparation Time: 5 minutes
 



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