Blueberry Yogurt Crepes

These crepes are a healthy option for a delicious weekend breakfast or special treat. Although I don’t recommend this recipe for everyday breakfast, it is still a much healthier option than most cereals and pastries.

For quick preparation make extra crepe batter and refrigerate or freeze the rest.

Prep Time: About 15 minutes
Cooking Time: About 3 minutes for each crepe
Yields: 8 Crepes (4 portions)


2 Eggs
1 Cup plain low fat yogurt (preferably Greek)
1 Cup 2% milk
2 Tablespoons of honey (preferably clover honey)
¾ Cup whole wheat flour
¼ teaspoon real vanilla extract
Grapeseed oil
2 Cups of fresh blueberries (can be replaced for other fruit)
¼ Teaspoon of salt


1. Combine milk, flour, eggs and salt in large bowl until smooth.

2. Heat a non stick pan (preferably 11 inch) over medium heat and add a minimal amount of Grapeseed oil, just enough to cover surface and sides of pan.

3. Pour 1/8 of the batter (about ¼ of a cup) into the pan. Pick up the pan and swirl it around gently to spread the batter into a thin disk. Cook for less than a minute.

4. Carefully turn the crepe over and cook for 30 seconds. Repeat with each crepe, oiling the surface of the pan each time.

5. In a mixing bowl combine yogurt, vanilla and honey. Blend well.

6. Add about ¼ cup of fruit and 1 tablespoon of yogurt onto each crepe. Roll and serve

Nutritional information per serving: About 250 calories (from fat 35), fat 4 g, Sodium 110 mg, Carbohydrate 40 g, Fiber 4 g, Protein 12 g.

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