Looking for more ways to substitute with Greek Yogurt? Then be sure to check out our Greek Yogurt Substition Guide and learn about all the great benefits you receive simply by eating Greek Yogurt.
1 cup King Arthur Unbleached All-Purpose Flour
3 large eggs
2 tablespoons sugar
1½ cups milk
2 tablespoons Grand Marnier, Cointreau, sherry or favorite liqueur
8 tablespoons (1 stick) Cabot Salted Butter or Cabot Unsalted Butter, melted
2 cups assorted berries and fruit, cut or sliced into ½-inch pieces
2 cups Cabot Vanilla Bean Lowfat Greek Yogurt
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WHISK together flour, eggs and sugar in medium bowl, until well blended. Gradually add milk and liqueur while continuing stir; continue whisking until batter is smooth and no lumps of flour remain. Cover bowl and refrigerate for at least one hour before making crepes.
HEAT small (4-to 5-inch) crepe pan or skillet over medium heat when ready to make crepes . When pan is hot, lightly grease bottom and sides with melted butter (pastry brush works well for this).
WHISK crepe batter again; with ladle or spoon, add 1 to 1 ½ tablespoons of batter to pan. Working quickly, tilt pan, using back of tablespoon to guide batter so it coats entire bottom of pan and is as thin as possible.
FLIP crepe over with thin spatula (silicone high-heat spatula works best) after about 30 seconds, when edges begin to brown and batter begins to set. Let crepe cook on second side for a few seconds, then transfer to platter to cool.
ADJUST heat if crepes are browning too slowly or quickly. Continue making crepes until batter is all used, making sure they don’t touch while cooling. Stack crepes, cover tightly and refrigerate.
PREHEAT oven to 350°F when ready to serve. Lightly grease baking sheet or shallow baking dish.
SEPARATE crepes gently. Place heaping tablespoon of fruit on one quarter of each crepe; fold bottom half of crepe over filling to form semi-circle, then fold in half again to form small triangle. Place in prepared dish.
BAKE for about 7 minutes or until warmed through and slightly puffed. Serve topped with dollop of yogurt.
Recipe courtesy of Jimmy Kennedy.