This is part of a compensated campaign with Kellogg’s.
One of the reasons why I love breakfast so much is the fact that it can be simple or elaborate, depending on my mood or our schedule for the day. Some days, all we have time for is a bowl of cereal with some fresh fruit, and that is sufficient for getting us going. But Summer is the perfect season for us to get adventurous in the kitchen since we don’t have strict schedules to adhere to.
One of my favorite ethnic-ish breakfast dishes is a simple crepe which can be sweet or savory and eaten for breakfast, lunch or dinner. Inspired by Kellogg’s recipe for Coco Crepes, I thought I’d add my own twist to this simple dish.
- 1 cup all-purpose flour
- 2 tablespoons cocoa
- 2 tablespoons cane sugar
- 1 1/4 cups milk can substitute almond milk, if desired
- 2 eggs lightly beaten
- 1 cup Nonfat Vanilla Greek Yogurt
- 1/4 + 1/8 cup Kellogg's Low Fat Granola Original Multi-Grain Cereal without raisins
- 1 medium ripe banana sliced
- Freshly sliced strawberries
- Fresh blueberries
- Slivered almonds
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In a medium bowl, whisk together milk, flour, cocoa, sugar, and eggs until smooth
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Coat an 8-inch skillet with cooking spray
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Heat skillet over medium heat
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Use 1/4 cup batter for each crepe
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Lift and tilt skillet to form a thin layer
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Cook for 1-2 minutes or until edge is set
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Turn and cook on the other side for approximately 30 seconds
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In a small bowl, combine yogurt and granola
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Spoon yogurt-granola mixture down the center of each crepe
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Roll crepe
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Top with sliced strawberries, bananas, blueberries, and almonds
While admittedly a bit indulgent for breakfast, these crepes are absolutely delicious and I managed to healthify them with fresh fruit, almonds, and nonfat Greek Yogurt. They’re relatively quick and simple to make and a fun, colorful way to encourage children to eat more fruit.
What is your favorite breakfast indulgence? I’d love to see your recipes.
Images: Rockin’ Mama
Recipe: Adapted from Kellogg’s
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