Easy Crepes with Fruit and Greek Yogurt

Santa Cruz Organic recently asked me to try their some of their delicious organic fruit spreads and their organic dark roasted creamy peanut butter. I took a trip to my local Target (like I really needed an excuse to go make a Target run!) and I picked up Santa Cruz Organic Blackberry Pomegranate and Mango Fruit Spreads and Creamy Dark Roasted Peanut Butter. Instead of defaulting to my usual PB & J sandwiches for lunch, my husband and I decided to make crepes with the Santa Cruz Organic items for the family. We went to our trusty How to Cook Everything Cookbook by Mark Bittman and looked up a recipe for crepes. We adjusted it to our tastes and decided to make lunch for our kids. Instead of cream cheese or sour cream in the filling, we decided to use Greek yogurt. My daughter cut up some bananas for the crepes and we got to work. Note: Give yourself at least an hour to assemble and make everything before you plan to eat! Easy Crepes with Fruit and Greek Yogurt

Before we started cooking, we opened the jars and tasted the fruit spreads – they tasted so delicious. There is real fruit and organic sugar in the fruit spreads, and the carb count is 11g for 1 tbsp of each fruit spread we tried. The peanut butter contains only organic roasted peanuts. No other ingredients! It’s so creamy and it’s not made with hydrogenated oils. The carb count is 6 grams for 2 tbsps of the peanut butter. All products are certified organic by Quality Assurance International and are gluten-free and non-GMO. This is something that I am proud to serve my family and will be buying from now on. But onto the delicious crepes with fruit and Greek yogurt that we made!

Easy Fruit Crepes with Fruit and Greek Yogurt

Ingredients

For the Crepes:
2 cups all-purpose flour
2 pinches of salt
4 eggs
2 1/2 cups milk
4 tablespoons melted butter or oil

For the Filling:
Santa Cruz Organic Blackberry Pomegranate Fruit Spread
Santa Cruz Organic Mango Fruit Spread
Creamy Dark Roasted Peanut Butter
Chocolate Sauce (optional)
Bananas
Vanilla Greek Yogurt to taste
Cinnamon (optional)
Whipped Cream (optional)
Blueberries (optional)

Instructions:

We used our Vitamix Blender for this and I couldn’t believe how easy it was. I added the flour (you could easily sub in gluten-free flour here). I’ve never used my Vitamix for something like this and I was so glad that I did. It made it so easy.

Then I added a pinch of salt and then the milk.

I gave it a little blend.

Then I added the eggs – again, couldn’t believe how easy it was.

Blend again!

Add the butter.

Blend one more time.

Transfer batter to a bowl.

Heat up your pan. Mark Bittman suggests making sure it’s hot enough by skittering – see if a drop of water will skitter across the surface of the pan and then add a 1/2 teaspoon of butter. Add one tablespoon of batter onto the skillet and swirl it around the bottom of the pan. These are meant to be thin!

And my first crepe was a flop — it was too thick. I asked my husband to take over, since he’s the king of making eggs for us.

And soon we had a beautiful stack of crepes.

I started assembling my crepes. I took a teaspoon of Santa Cruz Organic Mango Spread and a teaspoon of vanilla greek yogurt.

And then rolled them up and baked them for 10 minutes at 400 degrees.

I was able to make around 16 filled crepes in total.

For the Blackberry Pomegranate, I did the same thing – added the Blackberry Pomegranate fruit spread to vanilla greek yogurt, mixed it and added it to each crepe, rolled it up and baked it.

This is how the mango greek yogurt crepes looked after we added some chocolate sauce and blueberries. It was amazing!

For the peanut butter crepes, we mixed the peanut butter with some vanilla greek yogurt, added some bananas inside and then on the outside, along with cinnamon and chocolate sauce.