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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