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Ingredients
- 1 C flour
- 1 T sugar
- 1/2 t salt
- 2 large eggs
- 1 1/2 C milk (skim)
- 2 T butter, melted
- 1/4 t + 1/2 t vanilla extract
- 1 C lowfat greek style yogert (ie: Fage 2%)
- 2 T honey
- 1 C + 2 T cranberry-apple chutney
Details
Servings 6
Preparation
Step 1
Mix flour, sugar and salt in large bowl.
Place eggs, milk, butter, and 1/4 t vanilla in blender. Add flour mixture and blend until it reaches cream consistency. Let batter stand at room temp for 15 minutes.
Whisk yogurt, honey, and 1/2 t vanilla in a small bowl.
Coat 8" skillet with non-stick spray and heat over medium-high heat.
Pulse batter o few times ti stir and pour ~1/4 C of batter into the center of the HOT pan and swirl. When just set and bubbling all over (40-60 seconds) flip with a spatula and cook another 20-30 seconds. Cook remaining crepes the same way (let pan get hot again).
Spread each crepe with 1 1/2 T of yogurt mixture (leaving 1/2" border) and spoon 1 1/2 T of chutney in centers. Roll up and place two crepes per plate.
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