Crêpes sucrées with chocolate, vanilla yogurt and berries.

As a self-proclaimed healthy foodie, I never would’ve dreamed that I could possibly eat crêpes for breakfast. Or for any meal, for that matter. Crêpes are made of flour and butter and egg. Flour and butter are no-nos in my world.

However, I recently stumbled across this recipe for cottage cheese pancakes, and it gave me an idea. The ingredients, all Perricone-friendly, could be combined in a similar fashion to form what a few reviewers described as “crêpe-like pancakes.” Since I no longer keep old-fashioned oatmeal handy (I prefer steel-cut), I used the aforementioned “pancake” recipe as a starting point rather than a strict guideline to construct this morning’s delicious and decadent breakfast.

Crêpes Sucrées with Chocolate, Vanilla Yogurt and Berries

Ingredients

For the crêpe
1 egg
1 egg white
1/4 cup lowfat (2%) cottage cheese
8-10 packets stevia
2 tsp pure vanilla extract
1 tbsp cornstarch

For the chocolate spread
1/4 cup unsweetened cocoa powder (I used Ghirardelli)
8 packets stevia
1/4 cup water
1 tsp pure vanilla extract

For the vanilla yogurt
2 tbsp lowfat plain yogurt (I used Yami 1%)
5 packets stevia
2 tsp pure vanilla extract

For the filling
1/2-1 cup berries (I used 1/2 cup sliced strawberries, 1/2 cup raspberries)

Directions

1. Prepare the toppings. Boil the 1/4 cup water (1 1/2 minutes in the microwave should do it) and quickly stir in the cocoa powder and stevia in the bowl until it thickens, then adding the 1 tsp vanilla extract. You may need to use more cocoa powder if it’s too watery. Set aside.

2. In another bowl, combine the yogurt, stevia and 2 tsp vanilla extract. Set aside.

3. Chop the berries and set aside.

4. Make the crêpe. In a blender, combine the eggs, stevia, cottage cheese, 2 tsp vanilla extract, and cornstarch. Blend on low until the mixture’s consistency is smooth (like pancake batter). Spray a 12-inch skillet with olive oil cooking spray and heat on a medium setting for about a minute. Pour the batter into the skillet, using a rubber spatula to scrape the edges of the blender. Let batter sit, swirling after about a minute so it cooks evenly. When the batter is bubbling and the crêpe is set (slide the rubber spatula under it to make sure it won’t break), carefully but confidently flip the crêpe. After about 30 seconds, transfer the crêpe to a plate. Both sides should be a little brown.

5. Assemble the crêpe. Once it’s cooled a bit, spread the chocolate as evenly as possible over the crêpe (it was not that easy for me to spread, so don’t worry if it puts up a fight). Next spread the yogurt, then the berries or any other toppings you’re using.

6. Fold the crêpe as shown.

This breakfast absolutely made my morning. As the French would say, bon appétit!