Easy Fruity Crêpes

breakfast, dessert, recipe, fruit, crepe

2015 Kids Recipe Challenge winning recipe: 3rd place!

Program Supervisor Colleen, from Milton, submitted this recipe on behalf of the Town of Milton After School Program. Make the crepes ahead of time and keep them in the fridge for a fun weekday breakfast idea.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Makes: 6 crêpes

Tips

Do not eat raw batter as it may contain bacteria that could cause you to become sick.
You can make the crêpes and refrigerate for up to 3 days.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F) in a microwave. Discard uneaten leftovers after they have been reheated

Ingredients
Fresh berries or chopped fruit	2 cups (500 mL)
Water or 1% milk	1 cup (250 mL)
Butter, melted	2 Tbsp (30 mL)
Granulated sugar	2 tsp (10 mL)
Vanilla extract	1 tsp (5 mL)
All purpose flour	1 cup (250 mL)
Plain 0% Greek yogurt	1 cup (250 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Rinse berries under cool running water; set aside.
In a bowl, whisk together water, butter, sugar and vanilla. Slowly whisk in flour until batter is smooth. Let stand for 10 minutes.
Heat a small nonstick skillet or crepe pan over medium heat and lightly spray with cooking spray.
Pour about ¼ cup (60 mL) of the batter into the pan and swirl pan to coat bottom.
Cook until set and golden, about 2 minutes.
Flip over and cook the other side until golden. Remove from pan and repeat with remaining batter.
Fill crêpes with berries and yogurt.