Breakfast

Crêpes with Yogurt and Walnuts - 1 Cup Batter

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

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Crêpes with Yogurt and Walnuts - 1 Cup Batter

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

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

Nutritional information per filled crêpe: Calories 126 (58% from fat)
carb.10g
pro. 2g
fat 8g
sat. fat 4g
chol. 48mg
sod. 104mg
calc. 54mg
fiber 0g
  1. Crêpes with Yogurt and Walnuts - 1 Cup Batter-1
  1. Crêpes with Yogurt and Walnuts - 1 Cup Batter-1

Ingredients

1 recipe prepared crêpes (recipe listed under Breakfast) 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 pinch kosher salt

Preparation

In a small mixing bowl, whisk the first four ingredients together until fully combined. Reserve. Put the remaining ingredients in a separate small mixing bowl. Stir until well mixed. Reserve. 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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