A sweet twist on a classic breakfast to add joy to your morning. Filled with fresh pineapple, yogurt and Nutella, these stuffed crepes are sure to be a family pleaser.
Crepes: (Makes 6 crepes)
Filling: (For 1 blintz)
Whisk eggs with milk in a large bowl. Whisk in flour and salt until smooth. Cover and refrigerate for at least 30 minutes.
Heat a 10 inch non-stick frying pan over medium heat. Lightly spray with oil.
Pour 1/4 cup batter into hot pan. Lift pan from burner and swirl batter to cover the surface with a very thin layer.
Return to burner and cook until top is set, about 1 minute, then flip carefully with a large spatula. Cook until underside is just golden, about 1 more minute. (If crepe is browning too quickly, adjust heat.)
Transfer to a plate. Repeat with remaining batter. (You can store the crepes for 2 days in the fridge.)
Place the crepe on a dish. Spread ½ tbsp of Nutella over the crepe. Follow with the yogurt, the pineapple (reserve 1 tbsp for topping), ½ the lime zest and 1 tsp coconut.
Fold the sides of the crepe inward and roll crepe up.
Top with the remaining Nutella, diced pineapple, lime zest and the rest of the coconut.
Serve this recipe with 1 cup (250 ml) of milk and 1/4 cup (60 ml) of additional chopped fruit for a balanced meal.