Blackberry Lemon Crepes for Two

We love lazy, quiet Saturday mornings sitting on the couch together and reading with the window cracked and hearing birds singing outside. On these lovely Saturdays I often throw together an impromptu special breakfast, and that is how these blackberry lemon crepes for two came along. 

The filling has a Greek yogurt base, so it's creamy, a bit tart, and much lighter than traditional cream cheese or butter fillings. It comes together easily with a little jam, or you could use fresh berries too. This recipe makes 4-6 crepes, so it's the perfect portion for two. 

Blackberry Lemon Crepes for Two 

Crepes

1 egg, beaten

1/2 cup milk

1/2 cup flour

1/2 tbsp cooking oil
2 tsp vanilla
2 tsp sugar

pinch of salt 

Filling/Toppings

1 cup plain greek yogurt

2 tbsp blackberry jam

1 tbsp honey

1 tsp lemon juice

powdered sugar 

sliced lemon

1. Heat a lightly greased griddle over medium heat. Combine all crepe ingredients in a medium bowl, beat with a whisk until smooth.
2. Use a 1/4 measuring cup to pour batter into circles on the griddle. Cook for 1 minute or until lightly browned. Use a stiff spatula to flip. Cook second side for 30 seconds. Stack cooked crepes on a plate and set aside.
3. Stir together yogurt, blackberry jam, honey, and lemon juice in a small bowl.
4. To fill crepes, lay a crepe flat on a surface and spoon 1/4 cup filling into the middle third of the crepe. Gently roll or fold over.
5. Top with sliced lemons and dust with powdered sugar to serve. enjoy! 

The basic crepe recipe is adapted from Better Homes and Gardens 

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