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Home Mediterranean Yogurt Cucumber

Elvis Crepes Recipe

Ingredients

How to make it

  • Whisk the brewers yeast and PB2 with one cup milk until smooth
  • Whisk in eggs one at a time
  • Stir in the remainder of the ingredients
  • Let the bowl rest for twenty minutes
  • Heat up your griddle, medium heat, brushed with canola oil
  • Pour out a half cup batter on to the hot griddle
  • Flip when done then transfer to a plate
  • You may fill the Crepes with banana, mango and blueberries and serve with Greek Yogurt.
Pro-tip. No mess scoop.   Close

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The Cook

jgnat Edmonton, CA

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