Blueberry Yogurt Crêpes

This summer Ive been working on helping my kids understand, so they will appreciate, the value of eating ripe, seasonal, and local produce and foods. To explain this to them with words is one thing but I have found it more effective (and fun) for them to experience the pleasure of eating a perfect strawberry or peach in season where the fruits juices drip from their chins and stain their finger tips. Earlier this week I took my kids blueberry picking at a local farm. We came home with buckets filled with sweet dark blueberries picked off the bushes ready to be used for making jam, pies, sauces, and other delectable foods. One of my most favorite breakfast recipes using blueberries is a filled crêpe. Instead of filling each crêpe with whipped cream, I love to fill them with Greek yogurt for its thick creaminess and finishing them off with a light layer of homemade blueberry sauce. Topped off with a dusting of powdered sugar and a small dollop of blueberry sauce, these crêpes are perfect for breakfast or brunch and could easily be served for dessert. If you have a blueberry farm nearby, perhaps this recipe is the inspiration you need to pick your own. Enjoy!

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Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of Eight of the Very Best Food Bloggers. You can find her on Twitter, Instagram, or Facebook.