RASPBERRY AND YOGURT CRÊPES

Ingredients

• 1 cup plain Greek yogurt
• 8 Simple Crêpes
• 2 cups fresh raspberries
• Plain Greek yogurt*
• Fresh raspberries
• 1/2 cup maple syrup
• 1/4 cup slivered almonds, toasted

Directions

1. Spread 2 tbsp yogurt down centre of each crêpe. Top each with 1/4 cup raspberries. Roll up crêpes to enclose filling.
2. To serve, place crêpes on individual serving plates. Top each with additional yogurt and raspberries. Drizzle with maple syrup and sprinkle with almonds, dividing equally.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 cups milk (2%)
• 3 large eggs
• 1/3 cup salted butter, melted
• Salted butter*

Yield: Makes 14.

Directions

1. Place flour in a bowl.
2. Whisk together milk and eggs until blended.
3. Add milk mixture to flour and whisk until combined. Whisk in 1/3 cup melted butter.
4. Pour batter through a fine sieve into a bowl; discard solids. Cover and refrigerate for at least 2 hours or up to 12 hours.
5. Remove bowl from refrigerator and whisk batter.
6. Heat an 8 inch non-stick crêpe pan or frypan over medium-low heat. Lightly coat pan with additional butter. Remove pan from heat.
7. Pour 1/4 cup batter into pan. Swirl pan until it is coated on bottom with batter.
8. Return pan to medium-low heat and cook until crêpe is firm around edges and lightly browned, about 1 minute.
9. Loosen edges of crêpe from pan using a spatula. Slide spatula under crêpe and quickly flip it over; cook for an additional 30 seconds or just until lightly browned.
10. Transfer crêpe to a parchment paper-lined large rimmed baking sheet.
11. Repeat procedure with remaining batter, adding additional butter as necessary. Do not stack crêpes; cool completely.
12. Crêpes may be frozen for up to 2 months. If freezing, layer crêpes with parchment paper in an airtight container.