Katie and I have been on a bit of a health kick lately. We’ve been going to the gym a few times a week and watching what we eat. If past diets have taught us anything, however, it’s that trying to just eat less doesn’t work for us. We attribute our current (and hopefully continuing) success to eating smart – filling up on low-calorie fruits and vegetables, effectively using our proteins, and learning the most effective times to indulge.
When the two of us developed a craving for a gourmet breakfast recently we put our new plan to the test. We took a light version of a restaurant favourite (crepes), slathered them in some filling Greek yogurt (much better than a thick cream), and loaded them with fruit. You can find the original recipe here, although we used much more batter per crepe (a little under a 1/2 cup for each) and let ours get a little more brown before serving. We topped each crepe with 1/4 cup strawberries, 1/4 cup bananas, and a little under a 1/4 cup of plain Greek yogurt topped up with a bit of raw honey.