Blueberry Crêpes


Step 1

Set fine-mesh sieve over bowl, add Chobani and refrigerate overnight.

Step 2

Mix flour, sugar and salt in bowl. Whisk in eggs until smooth, then butter, then milk.

Step 3

Lightly coat medium nonstick skillet with cooking spray. Set over medium-high heat, add 1/3 cup batter and swirl to coat pan. Cook until edges are brown, 1½-2 minutes. Flip and cook other side 30 seconds to 1 minute. Transfer to a plate and repeat with remaining batter, spraying pan as needed.

Step 4

Roll each crêpe with a dollop of strained Chobani and serve with confectioners’ sugar and blueberries.