Crêpes with Vanilla Crème and Strawberry Poppy Seed Filling

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  • Total Time: 30 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings

A delicious breakfast or dessert, these crepes are made with simple ingredients and filled with an easy greek-yogurt/vanilla filling.

Ingredients

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon Frontier Co-op Sea Salt

  • 2 large eggs

  • 1/2 cup whole milk

  • 1 tablespoon melted butter

  • 4 tablespoons maple syrup, divided

  • 1 cup plain Greek yogurt

  • 1/2 teaspoon Frontier Co-op Vanilla Extract

  • 1/2 teaspoon Frontier Co-op Poppy Seed

  • 2 cups sliced strawberries

Directions

    1. For the crepe batter: In a large bowl, combine flour, sea salt, eggs, milk, butter and 2 tablespoons maple syrup. Whisk/stir until smooth. Heat an 8-inch non-stick pan over medium-low heat.

    2. Place a scant ¼ cup of batter in pan. Swirl the pan so batter covers entire bottom of pan in a thin layer.

    3. Cook for about 1 minute, until edges begin to peel away from sides of the pan and look golden. Flip and cook for another 30 seconds. Layer crepes on a plate, continuing until all batter is gone.

    4. While crepes are cooking, make the Vanilla Crème: In a small bowl combine Greek yogurt, vanilla extract, poppy seeds and remaining 2 tablespoons maple syrup; stir to combine.

    5. Assemble the crepes: Spread a thin layer of filling over each crepe along with a couple strawberry slices. Fold crepes and repeat with remaining crepes and filling. Divide crepes onto four plates and top with remaining strawberries, poppy seeds, and a drizzle of maple syrup.

     

    RECIPE TIP:
    Use blueberries or raspberries in place of strawberries, depending on the season.

     

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