Sunday, March 31, 2013

Easter Morn - Lemon Berry Crepes

Even though the skies may bring some dull gray, I was bound and determined to pretend otherwise!  Just closed my eyes and focused on the birds chirping (it works!)
... I'm so ready for spring! 

Nothing says spring more than LEMONS. 
This time of year always brings about a citrus focus; 
where ever treat, snack, meal and scented candle is lemon flavored! YUM!!
 It just screams bright and sunny!

These were the perfect balance of tart, sunny lemon for me.
 My husband wanted more sweet, but he always does! 
For me they were the perfect combination of that tart and sweet combination.

1 1/2 C Milk (any milk would work)
3 Eggs
1 tsp Lemon Zest
1/4 tsp Lemon Extract
1 Tbl Fresh Lemon Juice (or more to taste)
1 1/2 tsp Vanilla Extract
Dropper of Vanilla Stevia, or pinch of Stevia Powder, Or just 1 Tbl of Sugar
1 Tbl Melted Coconut Oil or Butter
1 1 1/2 C Whole Wheat Pastry Flour

Whisk wet ingredients, then slowly add flour whisking well. Heat non-stick 8-9 inch skillet over medium/low heat. Add about 1/3 cup of bater and quickly swirl the pan to cover. Let cook until you see edges curled and not wet, flip and cook for about a minut more.

Berry Syrup:
1 LARGE Orange Juiced (about 1 cup of juice)
1 C Fresh or Frozen Berries of Choice
1 Tbl Chia Seeds

Add juice and berries to small pot. Simmer for about 10 minutes. Turn of heat and smash slightly. Stir in chia seeds and let cool slightly until ready to serve.

Lemon Curd Filling:
1 C Low Fat or Fat Free Greek Yogurt
2 Tbl Raw Honey, (or more to taste)
1/2 Lemon Squeezed
1/2 tsp Lemon Extract (taste to see how much lemon you want and adjust)

Whisk all ingredients together.

Fill each Crepe with yogurt filling and fresh berries if you like. Top with Berry syrup and a sprinkle of powdered sugar.


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