Coconut Crepes with Yogurt & Berries

With this make-ahead batter, crepes become a quick breakfast! The thin pancakes only need a few seconds per side to cook, and the addition of shredded coconut gives them a boost of nutty flavor. Yogurt and berries make a deliciously creamy, fresh filling, but feel free to get creative––banana slices with peanut butter or Nutella would also pair well with the coconut.

Ingredients:

Directions

• 1. Set up your Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
• 2. Add the dry ingredients to the jar. In a liquid measuring cup, whisk together the eggs and milk.
• 3. Pour the egg and milk mixture into the jar and secure the lid.
• 4. Blend for a few seconds on speed 1, just until all the ingredients are combined.
• 5. Transfer batter to a container, stir in the coconut, and cover. Chill for 1 hour, or up to overnight.
• 6. Spray a nonstick pan with cooking spray and heat over medium.
• 7. Once hot, pour ¼ cup of batter into the pan. Gently tilt the pan to spread the batter into a thin circle.
• 8. After about 10-15 seconds, carefully flip the crepe using a wide spatula and allow the other side to cook.
• 9. Serve immediately, filled with yogurt and berries.

Yield: 8 crepes

Pro Tips 

• As they finish cooking, stack the crepes on top of each other to keep them warm
• For sweeter crepes, use sweetened coconut