Citrus Berry Breakfast Crêpes

During the week, I stick to the same thing for breakfast pretty much every day, some kind of green smoothie. I pour it in my thermos and I'm out the door. But on weekends, it is a different story. I like to keep my pjs on as long as possible, have a relaxing breakfast and indulge my sweet tooth a little. These fit the bill and don't take much time to whip up either. Maybe best of all, you can easily scale the recipe up or down to even just one person.
I call these crepes, but a better description is probably sweet, paper-thin omelets. The pancake part is just made of egg, milk, vanilla extract and honey  no flour, or gluten for that matter. I fill them with quark or Greek yogurt pepped up with a little lemon and sprinkle in some fresh berries or fruit for natural sweetness. Between the egg pancake and quark filling, these little guys have a fair amount of protein and the berries are filled with lots of antioxidants that help fight cell aging. Blueberries specifically also help improve memory. This is thanks to a compound called polyphenol in the berries that helps neurons talk to each other and promotes the growth of new neurons.
Citrus Berry Breakfast Crêpes

Serves 1
Prep time: 15 min.
1 egg 
Splash of milk or almond milk
Shake of salt
Drop vanilla extract
1 tsp. honey
1/4 cup quark or nonfat Greek yogurt
Zest 1/4 lemon
1 tsp. lemon juice
1/2 cup berries or other fruit
 Coconut shreds (optional)

1. In a small bowl, whisk together egg, milk, salt, vanilla extract and honey.
2. Bring a nonstick pan to medium heat, then pour in egg mixture and tilt pan in a circular motion to make sure it coats the pan in a thin circular layer.
3. Cook about 1-2 minutes on first side or until the sides of the pancake begin to peel up. Flip and cook an addition 30 seconds on second side.
4. While pancake cools slightly, mix together yogurt, zest and lemon juice. Spread mixtures over pancakes, sprinkle on berries and role together. Garnish with coconut shreds and enjoy!

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