Crêpes with Greek Yogurt and Apricot-Champagne Sauce

Dinner Date - Crepe


Step 1: Good Morning Crêpes


INGREDIENTS:

2 eggs

1 cup non-fat milk

1/2 cup flour

1 tbsp melted butter

 

INSTRUCTIONS:

Whisk eggs in a small bowl. Add the milk and then the flour. Once it is completely mixed together, whisk in the butter.

Heat a medium size (approximately 8”) non-stick frying pan over medium high heat. Pour in batter and cook for approximately 45 seconds per side or until lightly browned.

 

Step 2: Greek Yogurt Filling

INGREDIENTS:

1 cup plain Greek yogurt

1 tsp vanilla extract

1 tsp nutmeg

1 tbsp brown sugar

 

INSTRUCTIONS:

Mix the yogurt, vanilla extract, nutmeg and brown sugar in a large bowl. Place the mixture in a line down the centre of each crêpe and fold the edges over the centre.

 

Step 3: Apricot-Champagne Sauce

 

INGREDIENTS:

1 tbsp Champagne

1/2 cup apricot preserves

10 fresh raspberries

1 tsp lemon juice

 

INSTRUCTIONS:

In a small saucepan, cook the Champagne for 2 minutes at medium heat. Add the remaining ingredients to the pan and stir for 3 minutes.

Top crêpes with the sauce and garnish with fresh blueberries and mint leaves.