Blueberry Yogurt Crepe filling

We made crepes for breakfast today. We have a TON of blueberries from bountiful basket so we had to use those for filling. I found 2 recipes we used to make the filling. Here's what we came up with.

The yogurt filling is from Food and Wine. They use raspberries though - that sounds delicious too!

1 1/2 cups plain Greek-style yogurt
3 tablespoons light brown sugar
1/2 teaspoon pure vanilla extract

Mix together and spread in crepes. Fold in half or roll and top with fresh blueberries and blueberry syrup. The syrup if from Laura Fuentes Better than IHOP blueberry syrup.


2 Tablespoons water
1 Tablespoon cornstarch
2 cups fresh blueberries
½ cup sugar
1 cup water

Mix 2 Tbsp water and cornstarch, set aside. In a pot, mix blueberries, sugar and 1 cup water. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and add cornstarch mixture. The sauce will thicken as it cools.

YUMMY! Of course we also did the standard Nutella, bananas and pecans too.