Mix eggs and milk in food processor or blender for 30 seconds. Add flour, salt, and sugar and blend for 30 seconds. Add butter and blend until batter is smooth. Set aside at room temperature for 20 minutes.
Combine ricotta and yogurt in a bowl, cover, and refrigerate.
Heat a 10-inch skillet over medium hear for 2 minutes. Spray skillet with butter spray and pour in 1/4 cup of batter, rotating to coat pan. Cook crepe for 30 seconds or until lightly browned on bottom. Turn crepe over and cook for 15 seconds more. Remove crepe from pan and keep warm. Spray hot skillet with butter spray and make rest of crepes.
Fill crepes with 3 tablespoons of filling and a few raspberries, and roll up like a taco. Place crepes on a plate, seam side up. Top with powdered sugar, raspberries and choclate syrup.
Originally Submitted
12/6/2010
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