Crepes are one of my family’s favorite weekend breakfasts. This version leans a bit healthier than most, and makes enough for several days of delicious eats.
For years I’ve used Bobby Flay’s recipe as my go-to – I think it’s got the best balance of flavor while still remaining simple. My family is rather picky about whether things smell or taste eggy and the addition of citrus zest definitely solves the problem. If you aren’t inclined to make the full on suzette, then rounding up whatever fruit you’ve got lying around makes for a healthier fix.
I’ve been inspired by the many mille feuille (“thousand layer”) crepe desserts I’ve been seeing online (Tastemade Japan has some particularly stunning matcha versions), and it made me nostalgic for the delicious one I ate years ago in Paris. Alas, having a stack of 20 crepes layered with cream is not something the doctor’s ordered, so I veered to a healthier path.
For this version, I used kiwi, raspberries, sliced almonds, raw honey, raspberry jam, and greek yogurt. I had been debating on whether I felt more like jam or yogurt and decided to throw in a few layers of jam in there as well for the fun of it. It ended up giving a nice tartness to the stack.
I will note: be frugal with the greek yogurt because it is, sadly, not whipped cream, and has its own strong, tangy flavor. I overdid the first couple and could barely taste the crepes themselves (and you should taste them! The orange zest + vanilla combo is worth tasting!). Use less of a dollop and more of a teaspoon per layer.
