Yogurt and Blueberry Crepes

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.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.
I might make a commission for purchases made through links in this post at no extra cost to you.

There are some weeks that are filled with kitchen fails. Unfortunately, I’m having one of those weeks.

I guess that comes with the territory, and it does make for a little entertainment – even if it’s after the fact… after I’ve cleaned up the disaster(s) and dried my tears

Anywho, I’ve had multiple botched recipes this week in my quest to come up with entries in the Recipe ReDux Oats + Dairy: A Powerful Combination recipe contest.

• Breakfast Brownies… don’t even ask…
• Tomato Pie… delicious but a not pretty gloopy mess. When I muster up the strength, I’ll go for round two.
• and Crepes. All fails.

Fortunately, these Crepes were so easy to make, that with determination on my side, I could take a second third crack at the recipe and come out on the winning end.

A bonus for having the recipe not turn out the first two attempts is that I can figure out exactly what not to do and let everyone know.

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 7/8 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.

And there you have all the helpful tips learned courtesy of multiple crepe-making fails. To be honest, I was quite frustrated {who wouldn’t be?}. But now I’m not mad because if you follow those tips, you don’t have to make the same mistakes as me.

Mistakes for the win! because you really need to try these fancy looking breakfast treats that are easy to make and really good for you.

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.

Print Rate

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 2

Author: Meme

Ingredients

For the crepes:

• 1/2 cup old fashioned oats
• 1/2 cup milk
• 1 egg
• 1 tsp maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1 tsp butter

For the filling:

• 1/2 cup plain Greek yogurt
• 1 tsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 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, Lactaid Lowfat 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

What to use in this recipe:

Meme

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