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It’s a lazy morning. You have no where to be. Today, you don’t have to grab a protein bar as you are dashing out of the house, or slurp down a bowl of cereal as you are doing your hair. This morning, you can take your time, because you have the luxury to do that. Or, like me, you can pretend you are luxurious. Let’s pretend we live a life of luxury with soft, fruit filled crepes to start a day that will ease into an afternoon without any recollection. If you expect me to make crepes on a day where I have to be at work, I will laugh in your face. Crepes are for the mornings where you can afford powered sugar to be dusted upon countertops and aprons to be worn. The beauty of crepes is that you can fill them with almost anything. I have split my recipe up into two parts: Classic Crepes and Lemon Blueberry Yogurt Crepes. If you are a Plain Jane, try the Classic recipe and rummage your fridge for a berry of your choice, or simple whipped cream and syrup.

Here’s what you’ll need for Classic Crepes:

1-3/4 cup all purpose flour

1/2 tsp coarse salt

2 cups whole milk at room temperature

3 large eggs at room temperature

5 tbsp unsalted butter, melted

Ingredients for the crepes are from Martha Stewart

Here’s what you’ll need for Lemon Blueberry Yogurt filling:

6 oz lemon yogurt (I used Chobani Greek Lemon Yogurt)

1/2 cup of Cool Whip whipped cream

1/2 cup of thawed blueberries, with some juice

Powdered sugar, for dusting

Step 1: Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Batter should be the consistency of heavy cream, with absolutely no lumps.

Step 2: Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

Step 3: Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover.

Above instructions from Martha Stewart.

Step 4: Stir together lemon yogurt and whipped cream in a medium bowl. The whipped cream helps make the filling sweeter and less heavy. Carefully fold in the blueberries.

Step 5: Spread yogurt mixture onto one half of the crepe. Fold the crepe in half. Spread half of the folded crepe with yogurt mixture, and fold again so it is folded into quarters. Dust with powdered sugar and serve right away.

If lemon and blueberries aren’t your thing, try filling the crepe with basic whipped cream and top with maple syrup.