Posts Tagged ‘Yogurt’

We have had a delicious tradition at our house this year. As part of my organizing the schedule for the year last fall, I had the children help me to make up a menu of breakfast items for each day of the week and assigned a different child the responsibility of cooking and cleaning up breakfast for one of those days each week. I don’t remember what the menu items were for Monday – Thursday, because that evolved into the children choosing what to prepare for breakfast on their day to cook, but the Friday tradition has held firm. We have crepes every Friday! We’ve found that this is an AWESOME way to end our week. For the seminary students in our family, it’s a sweet reward for making it through five days of getting up earlier than any living creature in the neighborhood, and for me it’s reward for driving them…for the other two children, it’s just a sweet way to end the week. Fridays are our most laid back day when it comes to studies. We have music lessons that afternoon, so we take the morning easy.

Now I suspect that most of you who will read this blog will probably think of the sugary, sticky, pie-filling type crepes which make you feel like you are eating dessert for breakfast…and which give you a sweet, sticky, crummy feeling when you eat all that sugar that early in the day. But no, these crepes are WAY better than that! I thought you’d all like to have our recipe. We make the savory kind (a fancy way of saying no sugar) and then fill them with a yogurt/cottage cheese mixture. If you’ve never tried this, you really must! Just mix equal amounts of yogurt with cottage cheese. Our new favorite is Fage (fa-yeh) yogurt. It has no added sugar. Then we add lots of fresh fruit…strawberries, raspberries, bananas, blueberries…and nuts. One of my children also likes peanut butter on his crepes. The younger children sweeten their yogurt with jam or honey…my 17 yr. old daughter and I like it plain, the fresh fruit is sweet enough.

So here is the recipe we use.

Friday Crepes

2 cups flour

2  1/2 cups milk

4 eggs

2 T. melted butter

pinch of salt

That’s it. Just blend it all up in a blender, let it sit for about 5 minutes, and then pour about 1/4 cup or so of the batter into a hot fry pan. Tilt the pan all around so that it spreads out and coats the bottom of the pan. If you’ve got a good non-stick pan, you might not even need oil…otherwise, spray a bit of oil before each crepe. Cook one side (doesn’t take long at all), flip, cook the other side…and slide them onto a plate. If you practice, you might just get as good at flipping them as my daughter…she doesn’t need a spatula, just flips them over in the pan with a flick of her wrist…like a pro!

We cook up about half of the batter into crepes and then add about 1/4 cup of cocoa to the rest of the batter to make chocolate crepes. (No, no sugar…the yogurt and fruit really are sweet enough for this dish!)



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