Crêpes with Yogurt and Walnuts - 1 Cup Batter

Cuisinart original

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


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


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

Nutritional information

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


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.