Ingredients
Crepes:
125 g all-purpose flour
75 g FAGE Total 0%, 2%, 5%
4 large eggs, room temperature
300 ml water
2 tablespoons granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
Butter
Filling:
Berries – raspberries, blueberries, or strawberries
Yogurt topping:
75 g FAGE Total 0%, 2%, 5% (½ of small cup)
2 tablespoons maple syrup
½ teaspoon vanilla extract
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Steps
- In a large bowl, whisk together flour, yogurt, eggs, water, sugar, vanilla extract, and salt until smooth.
- Let it rest for 5 minutes
- While the batter is resting, make the yogurt topping.
- In a small bowl, mix yogurt, maple syrup and vanilla extract. Set aside.
- Heat a 30 cm non-stick skillet over medium-high heat. Add a small pat of butter and pour onto the pan, swirl the pan around to create a thin, even layer of batter. Cook for 2 minutes. Flip over and cook for another minute. Repeat until all the crepes are done.
- Add your favorite berries on top of the crepes and roll into a cylinder shape.
- Top with yogurt topping, and extra berries. Serve immediately.