CREPES!

SPRINGTIME!

My favorite time.

The sky is brighter, people are nicer, everything just looks better.

Even food is tastes the beset in the Spring!

These Yummies I made on a Sunny Saturday. I tried the cream cheese/greek yogurt filling

and fell in LOVE. SO YUMMY.

Watch out. These are SO addicting.

Some fruits we like to stick in our Crepes:

Bananas

apples

strawberries

...there are so many others you can try too!

* We found that if you sprinkle ground cinnamon on top it is absolutely sublime!*

Crepes

1 1/2 cups AP flour

1 T sugar

1/2 t baking powder

1/2 t salt

2 cups milk, room temperature

2 T butter, melted

1/2 t vanilla

2 large eggs, room temperature

Mix flour, sugar, baking powder and salt. Pour in remaining ingredients and whisk until smooth. If you don't have a crepe maker (does anyone else have one? I'm pretty sure it's just me and that one lady from church) then lightly butter a 6 or 8 inch skillet and heat over medium heat.

Pour a very scant 1/4 cup of batter into the skillet and quickly rotate to coat the bottom. Cook until lightly browned. Use a spatula to loosen sides and flip to quickly cook the other side. Repeat with rest of the batter.

Filling

4 oz cream cheese, softened

1/2 c greek yogurt

1/4 c powdered sugar

1 T brown sugar

splash vanilla (if you have a vanilla bean, so much the better)

Use a hand mixer to beat cream cheese and greek yogurt until smooth. Add sugar, beat until combined. Add vanilla and beat one last time until all is smooth and combined. I like my filling less sweet, so add more sugar if you need it. 

-Enjoy!