Breakfast
Crêpes with Yogurt Cream and Fresh Fruit
Makes 12 to 13 servings
Crêpes with Yogurt Cream and Fresh Fruit
Makes 12 to 13 servings
carb. 21g
pro. 4g
fat 10g
sat. fat 6g
chol. 79mg
sod. 138mg
calc. 62mg
fiber 1g
Ingredients
½ cup heavy cream, cold 1½ teaspoons pure vanilla extract pinch sea salt ¼ cup pure maple syrup ½ cup plain whole milk yogurt 1 recipe Sweet Crêpes (recipe listed under Desserts) 2 medium bananas, thinly sliced 1 pound fresh strawberries, hulled and thinly sliced powdered sugar, for finishing
Preparation
Put the cream into a large mixing bowl. Insert the chef’s whisk into the Cuisinart® Hand Mixer. Whip the cream starting on speed 1 and gradually raising to speed 6 until medium-stiff peaks form, about 1 minute. Add the vanilla, salt and maple syrup; mix until fully combined. Fold in the yogurt. Place 1 to 2 tablespoons of the yogurt cream in the center of each crêpe (recipe listed under Desserts) and then top with a portion of the bananas and strawberries. Fold sides of crêpes over. Dust with powdered sugar and serve.
