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
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You can make the crepes and refrigerate for up to 3 days.
Ingredients
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Water or 1% milk |
1 cup (250 mL)
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Butter, melted or canola oil |
2 Tbsp (30 mL)
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Granulated sugar |
2 tsp (10 mL)
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Vanilla |
1 tsp (5 mL)
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All purpose flour |
1 cup (250 mL)
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Fresh berries or chopped fruit |
2 cups (500 mL) |
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Plain 0% Greek yogurt |
1 cup (250 mL)
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Directions
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In a bowl, whisk together water, butter, sugar and vanilla. Slowly whisk in flour until batter is smooth. Let stand for 10 minutes.
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Heat a small nonstick skillet or crepe pan over medium heat and lightly spray with cooking spray.
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Pour about ¼ cup (60 mL) of the batter into the pan and swirl pan to coat bottom.
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Cook until set and golden, about 2 minutes.
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Flip over and cook the other side until golden. Remove from pan and repeat with remaining batter.
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Fill crêpes with berries and yogurt.
Nutrition Information per serving (1 crêpes ):
Calories: 193 kcal
Protein: 6 g
Fat: 6 g
Carbohydrate: 30 g
Fibre: 2 g
Sodium: 45 mg
Calcium: 122 mg
Iron: 1.5 mg
Last Update – September 22, 2017