Serve up these classic crepes on holiday mornings or weekends! They are filled with whipped Greek yogurt then topped with honey, berries and chopped pecans for a wholesome twist on a sweet French treat.
This past week we celebrated my son's birthday.
To celebrate, I prepared this special breakfast along with a poem.
Enjoy, friends~
For the boy who was born during a storm
He came on the day and suddenly the winds were blown away
He brought life where there was strife
For he came early in the morn
And there my heart took form
Was an angel born?
For I am no longer forlorn
A love never to be torn
He brought strength for the weak
For he is so very wise
And he taught there is no compromise
He brought a smile
For those early days were so long
And now I see why they were worthwhile
He has allowed me to look back with a smile
How would I ever know the glow
Of a heart that has overflowed with the joy
For the love of a baby boy
-by Catherine Pappas
Classic Crepes with Greek Yogurt, Honey & Berries
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
For the Crepes:
- 1 cup of flour
- 1/4 cup melted butter - unsalted
- 2 eggs
- 2 egg yolks
- 1 1/2 cups milk
- Chopped pecans - for the topping
- Honey - for drizzling
- Powdered sugar - for dusting
- Fresh berries for garnish
For the Filling:
- 2 cups plain Greek yogurt
- Zest of 1 lemon
- 1/4 cup powdered sugar
Instructions
For the Crepes:
- Combine the flour, melted butter eggs, egg yolks and ½ cup of milk in a medium sized bowl. Whisk until smooth, combine the remaining milk and melted butter and slowly add to the batter while continuing to gently whisk. Cover and refrigerate while preparing the filling.
For the Filling:
- In a medium sized bowl combine the yogurt, lemon zest and powder sugar and beat with an electric mixer until fluffy.
For Making the Crepes:
- Heat a small cast iron frying pan with a touch of butter.
- Ladle about 2 tbs. of batter and lift the pan and gently swirl to spread the batter.
- When the sides are firm and the batter has set gently lift with a spatula and flip. Leave for a second and remove from pan. Repeat this process for as many crepes as desired.
- Spoon the whipped yogurt down the middle of the crepe and fold.
- Garnish with the chopped pecans, berries, honey and powdered sugar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
“The day you were born, Heaven wept at its great loss, and Earth joyed at its gain.” -Richelle E. Goodrich
Michael, I am so very blessed and honored to be your mother and to celebrate this milestone birthday with you.
I love you very much!
0
Angie@Angie's Recipes says
Happy belated Birthday to your son, Catherine. These crepes look so beautiful and bet very delicious too.
Big Daddy Dave says
Catherine, We've never make crepes at home... Yours look terrific! The best thing about crepes is that you can do so much with them. We have a local crepe restaurant that we like to frequent from time to time, enjoying varieties ranging from savory through some terrific desserts. Take Care, Big Daddy Dave
Chiara says
I love any kind of crepes, sweet and savory, these look so tasty and delicious ! A warm hug
marie dodd says
what a beautiful tribute for a wonderful son. he is deserving of every word, for i see firsthand what joy he brings you. happy belated birthday Michael.
I am going to make the crepes too, they look so inviting!