Obviously this post is just another excuse for me to eat dessert for breakfast.
Because I mean, when you think of yogurt, you think of breakfast. When you think of strawberries, you think of chocolate-covered strawberries. So when you think of strawberry yogurt, you think of dark chocolate-covered strawberry crepes. At least, that’s where my mind goes.
And I am not in the least bit sorry about it.
When Liberte invited me to come up with a recipe pairing their delicious, whole-milk yogurt with a decadent treat, I was ALL OVER IT. I mean, have you tried their yogurt? It’s truly the creme de la creme of yogurthood. It’s made without sugar substitutes, gelatin or preservatives so each bite is just plain, pure yogurty deliciousness. I’m pretty sure I fell in love with their strawberry flavor immediately. And then I went ahead and spooned it onto a dark chocolate crepe covered with a chocolate drizzle, homemade whipped cream and strawberries. To say that I had the most epic struggle of willpower in not eating the entire batch is the understatement of the century.
I’ve grown up eating crepes and while my dad still makes the very best, I have to say this version gives his a run for its money. Tossing a handful of cocoa powder into the batter was one of the best things I’ve ever done in my whole life, and though I’m usually partial to the inclusion of jam or sour cream in my crepes, this yogurt-filled variation has quickly become a new favorite. I could eat this for dessert or for breakfast, really. Or as a snack. Or for dinner. Or for… well, you get the picture. This pairing is perfect for any time.
Chocolate Covered Strawberry Crepes
A Girl Versus Dough original
Yields: 4 servings
3/4 cup milk
3/4 cup unbleached all-purpose flour
2 tablespoons unsweetened Dutch process cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon vanilla
Melted butter, for brushing the pan
2 (6 oz) containers Liberte Mediterranee strawberry yogurt
2 (1 oz) semi-sweet baking chocolate squares, melted
Powdered sugar, fresh whipped cream and fresh strawberries, for garnish
In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.
Meanwhile, heat a 10-inch nonstick skillet over medium heat. Brush lightly with melted butter, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.
Spoon yogurt onto crepes, then roll up or fold on serving plates. Melt chocolate and drizzle on top, then garnish with powdered sugar, fresh whipped cream and fresh strawberries to serve.
Disclosure: I received compensation by Liberte Yogurt for recipe development purposes. All opinions are my own.