We couldn’t leave you without an idea for sweet crepes to go along with the savory! We got ahold of some delicious local strawberries and peaches last weekend at the farmer’s market. While eating them raw might top anything (a juicy Indiana peach in the summer is like heaven!), we thought we’d try them in the crepes we’d just whipped up.
They turned out every bit as tasty as they look! Since we tend toward using things like honey and yogurt over sugar and cream, we decided to go that route. The taste is fresh and light, perfect for a light dessert or morning breakfast.
However, a more traditional way to serve them might be with sweetened whipped cream – which we also tried and enjoyed! We’d probably go this route if we were serving them as a more elegant dessert.
This might be a nice treat to enjoy with a special someone. For us, we might use it as an excuse to celebrate our…gulp – 5 year wedding anniversary on Saturday!
Here’s to an amazing 5 years together — and many many more!
Crepes with Strawberries, Peaches and Cinnamon Yogurt
Makes 8 crepes
What You Need
Ingredients for the crepes
About 2 cups chopped fruit — we used strawberries and peaches
1 to 2 tablespoons honey
1 to 2 teaspoons aged balsamic vinegar
½ cup plain yogurt (full-fat)
1 tablespoon honey
½ teaspoon cinnamon
Fresh mint (optional)
Or substitute sweetened whipped cream for the yogurt sauce
1 Chop the fruit into bite-sized pieces. Add about 1 tablespoon honey and 1 teaspoon aged balsamic vinegar. Taste, and add more if desired. If using mint, chiffonade the mint.
2 Mix together the 1/2 cup yogurt, 1 tablespoon honey and 1/2 teaspoon cinnamon. (If desired, place in plastic squeeze bottle – to get the nice drizzle seen above.)
4 To assemble the crepes: place some fruit and yogurt sauce inside each crepe; roll up into the shape and style that suits you! If desired, drizzle with additional sauce.