Recipe: Crepes with Blueberry Lemon Filling

Makes 8-10 crepes.


3/4 cup Arrowhead Mills pancake mix
2 eggs
2/3 cup milk
1/3 cup water

2 cups plain full fat yogurt*
1/2 tsp. finely grated lemon rind
3 Tbs. Powdered sugar
1 cup blueberries, thawed if frozen

* Or use drained non-fat yogurt - line a strainer with moistened cheesecloth. Mix yogurt with lemon rind and place in strainer, Put strainer over a bowl and refrigerate at least 3 hours.


Put the pancake mix in a bowl. Mix the wet ingredients together. Make a well in the middle of the pancake mix and pour in the wet. Mix together with as few strokes as possible. The batter should be the consistency of heavy cream – if it’s too thick, add a bit more milk.

Heat a non-stick skillet. Add a scant 1/4 cup of batter to the hot pan and swirl to spread the batter out in a thin, even layer. Cook over medium heat until the top is dry. Gently peel the crepe away from the skillet and turn over. Cook a minute or two until it just begins to color. Repeat with remaining batter to make 8-10 crepes. Stack crepes with parchment paper or plastic wrap between each layer. You can make crepes early in the day and store in the refrigerator, well wrapped.

Mix yogurt with sugar and add fruit. If possible, chill for an additional hour. Scoop 1/3 cup mixture into each of 8 crepes. Sprinkle with additional powdered sugar if desired.