Ingredients:
- 4 Large Eggs
- 1 1/2 cups (375ml) Whole Milk
- 1 1/2 cups (375ml) Unbleached All Purpose Flour
- 1/2 tsp. (2ml) Fine Sea Salt
- 6 tbsp. (90ml) Unsalted Butter
- 2 cups (500ml) Greek Yogurt
- 2 tbsp. (30ml) Clover Honey
- 1 tbsp. (15ml) Pure Vanilla Extract
- 2 cup (500ml) Fresh Strawberries – stemmed and quartered
- 1 cup (250ml) Fresh Blueberries – stemmed and rinsed
- 1 cup (250ml) Fresh Raspberries – rinsed
- 1 Lemon Zest
- 1 tbsp. (15ml) Granular White Sugar
- Confectioner’s Sugar – optional garnish
- Fresh Mint – optional garnish
Directions:
Combine strawberries, blueberries and raspberries, toss with sugar, add lemon zest
Combine yogurt, vanilla and honey, reserve to finish
Combine milk, butter and vanilla in saucepan over low heat until butter melts, remove and cool
Combine flour, sugar and salt in mixing bowl, add milk mixture, eggs and whisk until smooth
Cover bowl with plastic wrap, let batter rest in refrigerator for 30 minutes
Preheat the International Chef™ Crepe, Pizzelle, Pancake Plus with the flat plates in the closed position
Set temperature to Crêpe and timer to Crêpe
When preheated, brush plates with butter, use the large scoop and pour batter onto the hot plate
Close cover and lock to activate timer and begin cooking, a tone will sound when time has expired
Crêpe should be light with little colour, transfer to cooling rack, repeat
Fold warm crêpes stuffed with yogurt and fresh berries, garnish with confectioners sugar and mint
