A rockstar breakfast of gluten-free crepes with a sweet yogurt and blueberry filling that makes your tastebuds happy and your heart healthy thanks to the oats and dairy. These easy crepes are an exciting addition to your mornings.
Here are my tips:
- Preheat the skillet. Basically, you'll just put the skillet over medium and let it heat while you make the crepe batter {which takes like 2 minutes}.
- I found that adding butter before the first crepe really prevented sticking. {See picture above. That was without butter}. Just the first crepe needed the butter. The remaining crepes did fine without the addition of butter between each crepe. However, butter is optional if you are totally against it {it adds less than 20 extra calories per serving, which is totally worth it in my opinion}.
- Don't let your crepe batter sit for a long time after blending. The best version of crepes were made immediately after blending the ingredients. That's why you preheat the skillet before even making the crepe batter - you want the skillet to be ready right after the batter is made.
- Transfer the batter to a pourable cup for an easier crepe making experience. I tried pouring it from the mini food processor bowl and that was a terrible mistake.
- The recipe will make about ⅞ cup of batter, so to make four crepes, you'll use about 3-4 tablespoons batter per crepe. This makes four (5-6 inch sized) crepes.
- Once you pour the batter in the preheated skillet, you might want to take a fork or spatula to help push some of the batter around the skillet to evenly distribute. It's a runny batter but some of the oats didn't feel like moving, so I found it best to push them around a little with my fork.
- Let the crepe cook on one side for about 30 seconds, until tiny bubbles form all over the surface. Then carefully flip and cook on the other side until done. One crepe will take about 60 seconds to make total.
Thanks to a combination of two of my favorite things: oats and dairy, you've got a rockstar breakfast that keeps your tastebuds and heart happy.
Oats give you the fiber that fills you up and helps keep you healthy. The dairy {both the milk in the crepes and the yogurt in the filling} give you protein, vitamins, minerals, and probiotics.
There are two teaspoons of maple syrup for the entire recipe, and even that is optional. Otherwise, there is no added sugar.
Essentially, this is a wonderful breakfast that will make you look forward to waking up in the morning.
- These can be ready in under 20 minutes.
- You can also make the crepes ahead of time and keep them refrigerated for up to 3 days. Store the yogurt filling separately.
- The crepes are yummy when they're warm and when they're cold.
Yogurt and Blueberry Crepes
A rockstar breakfast of gluten free crepes with a yogurt and blueberry filling that makes your tastebuds happy and your heart healthy.
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Servings: 2
Ingredients
For the crepes:
- ½ cup old fashioned oats
- ½ cup milk
- 1 egg
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 teaspoon butter
For the filling:
- ½ cup plain Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup blueberries
Instructions
For the crepes:
- Preheat a small {8 inch} skillet over medium heat.
- Add the oats to a food processor or blender. Blend into "oat flour" - should take about 15 seconds.
- Add the milk, egg, maple syrup, vanilla, and salt to the blender or food processor. Blend until smooth.
- Add the butter to the skillet. Once it has melted, pour about 3-4 tablespoons of crepe batter into the skillet. Cook until tiny bubbles form over entire surface {about 30 seconds}, carefully flip and cook another 20-35 seconds until second side is done.
- Repeat with remaining batter - should make 4 crepes total.
For the filling:
- Stir together the plain Greek yogurt, lemon juice, maple syrup, and vanilla extract until completely combined. Gently stir in blueberries.
To make the crepes:
- Evenly fill the crepes with the yogurt blueberry mixture, and enjoy!
Notes
*Use gluten free oats for gluten sensitivities and/or lactose free milk for lactose sensitivities.
*For testing purposes, 1% milk was used.
Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo
Nutrition Facts
Nutrition Facts
Yogurt and Blueberry Crepes
Serving Size
2 crepes
Amount per Serving
Calories
236
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Cholesterol
105
mg
35
%
Sodium
246
mg
11
%
Potassium
289
mg
8
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
13
g
26
%
Vitamin A
260
IU
5
%
Vitamin C
4.5
mg
5
%
Calcium
150
mg
15
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Becca from It's Yummi!
I love your persistence! Good luck in the contest!
Meme
Thanks Becca! I was super determined to get things right 🙂
Serena
Great tips on being French in the kitchen! (: Sorry about the brownies!
Meme
Thanks Serena! I always love other people's tips so I thought I'd share some of mine. And those poor poor unfortunate brownies...
Lisa @ Healthy Nibbles & Bits
Meme, I know exactly how you feel about kitchen fails! I made a veggie cake that was absolutely disgusting and had to throw the whole thing out. Thanks for the crepe tips! I don't make them that often precisely because they tend to stick to my pan too quickly and I get impatient. These yogurt blueberry cakes look yummy!
Meme
Thanks Lisa! Throwing it away is the absolute WORST ugh! I usually get impatient and frustrated if one doesn't work, but these turned out really well once I got the hang of them
Sarah Grace
We think alike! Wait until my next oatmeal recipe comes on the blog in a couple days 🙂
xoxo Sarah Grace, Fresh Fit N Healthy.
Meme
Haha great minds think alike! I love your version. So so yummy 🙂
Danielle Omar -- Food Confidence RD
LOL, I love a good kitchen fail! So funny. Your crepes came out great though so you came back!! 🙂
Meme
Haha they are pretty funny {once I'm over the initial frustration}! Thanks 🙂
Min
Yea..I'm experiencing kitchen fail right now. I only have 3 more days to make this happen! Thanks for sharing these useful tips. I'm guilty of letting the batter sit longer than it should as well. Crepes made out of oats! I like it 😉
Meme
I'm so guilty of getting side tracked and letting the batter sit so I'm glad I figured out that it didn't work well here. Your Mexican Oat Pudding looks incredible! Those spicy nut clusters… mmm mmm mmm