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Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge}

These healthy crepes are perfect for dessert or breakfast.
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: French
Keyword: Healthy Breakfast
Servings: 10 Servings
Calories: 115kcal


The Crepes:

The Yogurt:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/4 cup frozen mixed berries defrosted, divided
  • 1 tablespoon pure maple syrup


The Crepes:

  • In a blender, combine the eggs, whole wheat pastry flour, buckwheat flour, milk, water, melted butter, maple syrup and salt. Blend until smooth.
  • Transfer to a pitcher or bowl, cover and refrigerate for 1 to 8 hours.
  • Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch crepe pan or nonstick skillet over medium-high heat.
  • Lift the pan from the heat, pour ¼ cup crepe batter on the the pan in a circular motion and swirl to evenly coat the pan.
  • Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds.
  • Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.

The Yogurt:

  • Before cooking the crepes, place ½ cup of the defrosted berries, maple syrup and yogurt in a blender. Blend until smooth.


  • Spread 2 tablespoons of the yogurt on one crepe and fold the crepe into a triangle. Repeat with the remaining crepes and yogurt.
  • Serve each filled crepes with 1 tablespoons defrosted berries.


Weight Watchers Points: 3 (Points+), 2 (Old Points)


Serving: 2Filled Crepes + 2 Tbsp Berries | Calories: 115kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 91mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 0.6mg