CREPES WITH BERRIES AND YOGURT CREAM
Yield: 9-10 crepes
1 c flour
1 c + 2 T whole milk
1/8 tsp salt
1 T melted butter
2/3 c heavy cream
2 T maple syrup
2 T Greek yogurt
In a blender, combine flour, eggs, whole milk, salt and melted butter. Blend* on high until flour and eggs are fully incorporated. In a large skillet** on medium high, melt 1 tsp of butter. Using spatula, spread around until skillet is greased. Gently pour 1/4 c of batter into the middle of the skillet in a small circle (6-7″) and spread around by tilting pan from side to side to create a thin layer. Cook for 10-15 seconds and then flip using a spatula. Cook for 10 seconds and remove from heat. Crepe should have slightly browned sides. Repeat for remaining batter, using more butter as needed.
In a large bowl, whip heavy cream until stiff peaks form. Fold in maple syrup and yogurt.
Serve crepes yogurt cream, berries and a drizzle of maple syrup.
*I used a NutriBullet which I highly recommend
**Non-stick is best. However, I used stainless steel but made sure it was well-oiled.