RECIPES / Breakfast

Tangy and sweet blend well together in this delicious breakfast treat.

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Crêpes with Yogurt and Walnuts - 20 Crepes
INGREDIENTS

16 ounces Greek yogurt (reduced-fat works fine) pinch kosher salt ½ teaspoon pure vanilla extract 3 tablespoons honey 1¼ cups toasted walnuts, finely chopped 2 tablespoons packed light brown sugar 2 tablespoons unsalted butter, softened 1 recipe prepared crêpes (recipe listed under Breakfast, Dessert and Entrées)

Instructions

In a small mixing bowl, whisk the first four ingredients together until fully combined. Reserve. Insert the chopping blade into the food processor; fit onto motor base. Put the walnuts into the work bowl. Pulse 4 to 5 times on High until finely chopped. Add the brown sugar, butter and salt. Pulse until well combined. To assemble, spread about 2 tablespoons of the yogurt mixture on each crêpe. Top with about 1 tablespoon of the nut mixture. Fold in half, and then half again. Serve with fresh berries and a drizzle of honey on top.

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RECIPE FACTS

Servings: Makes about 1 cup (enough to fill 20 eight-inch crêpes)

Nutritional information per serving

Nutritional information per filled crêpe: Calories 186 (45% from fat) • carb. 21g • pro. 4g • fat 10g • sat. fat 6g • chol. 79mg • sod. 138mg • calc. 62mg • fiber 1g

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