Crêpes frullate con ripieno di yogurt greco e limone

Ingredienti

• 2 large eggs
• 1 cup milk
• 1/2 cup water
• 1 cup all-purpose flour
• 2 Tbsp. unsalted butter, melted
• 1-2 Tbsp. honey
• 1 1/2 tsp. vanilla extract
• Pinch of salt
• Cooking spray, for coating the pan
• 1 cup plain Greek yogurt (whole milk)
• 2 Tbsp. honey
• Zest of 1 lemon
• 1/2 tsp. fresh lemon juice
• 1/2 tsp. vanilla extract
• Powdered sugar, to serve, optional

Preparazione

1. 1

   --- Crepes ---

2. 2

   In a blender, combine all ingredients and pulse until the batter is smooth and bubbles form on top. Place the crepe batter in the refrigerator for 30 minutes up to 1 hour.

3. 3

   Heat a 10-inch non-stick pan or a crepe pan over medium heat. Lightly coat with cooking spray.

4. 4

   Pour 1/4 cup of batter into the center of the pan, swirling to spread evenly. Cook until the edges are dry and the center is no longer runny. Slip a thin spatula under the crepe and gently flip in one swift gesture. Cook until the underside of crepe is golden. Remove to a plate and repeat with the remaining batter. Makes about 10 crepes.

5. 5

   --- Filling ---

6. 6

   In a bowl, combine all ingredients, cover, and refrigerate while the crepes are cooking.

7. 7

   To serve, spread a thin layer of filling over the crepe and roll the crepe or fold each crepe into quarters. If desired, sprinkle with powdered sugar.