Yesterday, in 2007 the final episode of Gilmore Girls was aired. It was only 7 years later that I started watching what is now my favorite TV show ever! EVER. Period (psstt..judge me all you want). So, very recently I completed watching all 7 seasons and since then I am having withdrawal symptoms. The Mr. doesn’t understand this but to my utmost delight he took me to Stars Hollow (for those who don’t know, Stars Hollow is a fictional town where the show is set and where everyone knows each other). What fun!
So back home while I was trying hard to talk myself out of the vacuum that this epic show created I stuffed myself with some berrylicious crepes to feel better. Yes. This blog is about food and you bet you ain’t getting a story without something to devour.
Originally, I made this recipe with regular all-purpose flour then moved on to using half AP flour and half whole wheat flour and this time around I made the crepes using only whole wheat flour…white whole wheat flour to be precise. If you are using regular whole wheat flour, I would recommend going the 50/50 AP to WH flour ratio route.
So next time you want to drown your sorrows from your fav TV show ending, you know what to do. Or better..make this for breakfast? brunch? Tomorrow?
Here is how we made it:
- 1 ½ cups mixed berries (we used strawberries, chopped & blueberries)
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 3-4 tablespoons Greek yogurt
- a teaspoon of lemon juice
- a dash of vanilla extract
- 1-2 teaspoons brown sugar (or regular white sugar if you don’t have brown sugar)
- 1 egg
- ½ cup white whole wheat flour
- ½ cup milk (we used 2% milk)
- ¼ cup + 2 tablespoons water
- 1 tablespoon melted butter for the batter + 1 tablespoon for cooking the crepes
- 1 tablespoon sugar
- 1/2 teaspoon lemon zest
- a dash of vanilla extract
- Put all the mixed berry filling ingredients in a pan on medium heat.
- With a fork mash it as it cooks. Cook for about 7-10 minutes stirring every 2-3 minutes.
- Mix all the Greek yogurt filling ingredients and set this aside.
- Put all the crepe ingredients in a blender and blend for about 40-60 seconds. Make sure all the ingredients are well combined.
- Keep the batter in the refrigerator and allow it to rest for about 15-20 minutes.
- In a non-stick pan on medium heat, add ¼ teaspoon butter and let it melt.
- Next, pour the batter (about 2 tablespoons for a medium sized crepe or adjust depending on the size of your pan) on to the pan and quickly swirl the pan around to make sure a thin crepe forms.
- Cook on one side for about 50-70 seconds or until bubbles start to form. Flip it over and cook on the other side for another 30-40 seconds.
- Make as many crepes with the remaining batter.
- Slather some Greek yogurt filling on the crepe. Spread a few teaspoons of the berry filling. Add in some fresh strawberries and blueberries. Carefully fold the crepe in to a triangle or make a roll out of it. Top it off with some berry sauce and fresh berries and enjoy!
1. As mentioned in the write up, I used white whole wheat flour for the recipe which is as healthy as regular whole wheat flour but is from white wheat berries instead of red wheat berries and so is slightly lighter in texture. If you use regular whole wheat flour I would suggest 1/4 cup whole wheat flour and 1/4 cup all purpose flour in this recipe.
2. If you are not counting calories and feeling extra indulgent, feel free to use either mascarpone or whipped cream in place of Greek yogurt.
3. If you like your crepes and berry sauce extra sweet, go all out with the sugar.
4. If you are looking for a healthier substitute for sugar, try using honey or coconut sugar. I have not tried that yet so don't know how it would turn out. Tell me how it goes if you do try it though.