This post was sponsored by Voskos. These beautiful crepes are filled with an easy, creamy lemon filling and topped with blueberry sauce.
Light pillows of Heaven. That’s what these delicate crepes taste like. They remind me of pancakes I used to get at a particular restaurant, only these are non-greasy and don’t leave you with a stomach ache. They’re impressive, but easy to prepare with Greek yogurt and lemon curd as the filling.
Recently my girlfriends and I were talking about how much we love lemon curd. I have always loved it the traditional (read, fattening) way – with scones. I also mix it with mascarpone cheese for creamy desserts, which is absolutely delicious. My friend Terri mentioned that she mixes it with Greek yogurt and chia seeds (having friends who eat well is awesome!). Just a little lemon curd is needed to transform plain low-fat Greek yogurt into a decadent tasting treat. I used this combination as an easy filling for crepes and they turned out to be the best crepes I’ve ever tasted. Seriously. I would take these over chocolate crepes any day. And that is really saying something.
If you’re intimidated by the thought of making crepes, don’t be. It takes one or two to get the hang of it, but after that it’s easy. Just get in touch with your inner Frenchwoman or man and do it! Then mix up a bowl of yogurt and a little lemon curd and spread it on the crepes and roll them up. I simmered blueberries for a sauce on top.
And put some passion fruit on top of one for my passion fruit loving girl. Which way do you prefer?
Please make these for Easter breakfast. They are easy and delicious and even have a good nutrition profile with low fat protein, fruit, and just a tiny bit of sugar from the lemon curd.
Makes 6-8 crepes
3 cups frozen blueberries
juice of 1 orange
1 cup milk (any kind)
1/2 teaspoon lemon zest
Pinch of stevia
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or butter
1 cup flour (I used all-purpose gluten-free flour)
2 cups plain Greek yogurt such as Voskos
2 tablespoons lemon curd
1/4 cup fresh blueberries for garnish (optional)
fresh mint leaves for garnish (optional)
For the blueberry sauce, simmer blueberries and orange juice, covered in a saucepan over medium heat until blueberries break down into a sauce, about 15 minutes. Mash whole berries with the back of a spatula or transfer to a blender and puree.
Meanwhile, make the crepes. In a medium bowl, whisk milk, eggs, stevia, zest, vanilla, and melted coconut oil or butter until just combined. Whisk the flour into the wet ingredients. Lightly coat a 8 to 10 inch non-stick frying pan with cooking spray, butter, or oil and place over medium heat. Pour about 1/3 cup of batter into the frying pan and immediately swirl the pan so that the batter covers the surface in one thin layer. Cook for about 1 to 2 minutes, until the bottom has set and is starting to brown. Flip the crepe and continue to cook another minute. Remove from the pan and continue making crepes until all batter has been used up.
In a small bowl, stir together yogurt and lemon curd. Fill crepes with lemon curd yogurt and roll up. Serve with blueberry sauce and garnish with fresh blueberries and mint, if desired.
Omit the eggs and add 2 tablespoons maple syrup to crepe recipe. Substitute soy or other vegan lemon yogurt.
Gluten Free Option:
Use all-purpose gf flour. Make sure your lemon curd is gluten free, many are.