Crepes: Berries and Yogurt Cream + Avoid Clumps in Batter

I’ve just discovered the solution to clumpy batters. The NutriBullet. Seriously, I made crepes twice in two days because a) they taste amazing and b) I haven’t had to deal with annoying clumps of flour in my batter. I know some people use a blender which I’m sure does the same thing. I don’t own a regular blender – just my NutriBullet – so I gave it a shot and voila, perfection. 

Smooth, clumpless batter delivered. 

An obvious FYI – if you do use a blender, especially one that you use for making smoothies, make sure you wash everything well. 

Raw egg + fruit smoothies ≠ delicious. 

And because I’ve been really trying to cut back on calories (fat chance of that happening??), I lightened up the whipped cream with some yogurt. The yogurt also lends a tangy flavor which pairs nicely with the berries and slight drizzle of maple syrup. 

   

CREPES WITH BERRIES AND YOGURT CREAM
Yield: 9-10 crepes

INGREDIENTS
1 c flour
2 eggs
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

Mixed berries
Maple syrup
Butter

DIRECTIONS
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.

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