We may have to change our blog title from “Izakaya” to “Breakfast”. This is another suggestion for breakfast from my wife. We had our share of pancakes especially in the summer when blueberries are in season. For this crepe, instead of cheese fillings such as Mascarpone, she suggested Greek yogurt flavored with Clementine orange.
Here is the crepe we had one weekend.
Next weekend, we had similar crepe but with a slight variation.
As usual, my wife made the batter and I cooked the pancakes.
Ingredients for crepe batter:
3/4 cup All purpose flour
1/2 Tsp. salt
1 Tsp. double-acting baking powder
2 Tbs. sugar
2/3 cup milk
1/3 cup water
1/2 Tsp. vanilla
grated lemon rind
Sift together the flour, salt and baking powder and set aside. Mix together the sugar, eggs, milk, water and vanilla (make sure the sugar dissolves completely). Mix the wet ingredients into the dry ingredients.
Greek yogurt (or regular yogurt drained using cheese cloth in the refrigerator over night)
Clementine orange, peeled and cut up in small chunks
Juice of the orange, add sugar to taste
This is quite good for a relatively low fat recipe. The original recipe calls for a mixture of Mascarpone flavored with fresh orange/orange juice as the stuffing but Greek yogurt and Clementine are good substitutes. You just can’t beat the texture and lovely mouth feel of a crepe. The mild vanilla flavor of the crepe went very well with the orange flavored yogurt.