Ingredients
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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.
