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Crepes with Greek Yogurt Cream
I can't seem to get enough of these crepes. This basic crepes recipe is the same one I've used for years. I've tried other crepes recipes but nothing compares to these or gives consistent results. The Greek yogurt cream, apricot preserves and fresh fruit make these quite a treat! The secret to a perfect crepe (besides the right recipe), is having a great non-stick skillet. You also want to use a thin-edged spatula.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place all of your ingredients for the crepes batter into your blender in the order they are listed: 1/2 cup water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend together for ⏱️ 1 minute or until smooth and well combined.
milk (room temp)1 cuplarge eggs4sugar2 Tbspcup granulated sugar1/3
2
Melt a small dot of butter in a good non-stick skillet over medium heat. Add about 3 Tbsp of crepes batter and swirl the pan right away to distribute the batter evenly and form a thin crepe. Cook until golden on the first side (about ⏱️ 1 min) then rotate and cook another ⏱️ 15 seconds on the second side. Repeat with the remaining batter.
3
In the bowl of your mixer, cream together 6 oz cream cheese and 1/3 cup granulated sugar. Mix in 1 cup Greek Yogurt and beat on medium/high speed with the whisk attachment, or until smooth and creamy. Set aside until ready to use. Refrigerate if not using right away.
sugar2 Tbspcup granulated sugar1/3Greek Yogurt Filling:Greek Yogurt (low fat or fat free will work)1 cups
4
Spread a thin layer of Greek Yogurt cream over the top of your crepe and roll the crepe or fold each crepe into quarters with the cream on the inside. Top with apricot raspberry sauce and serve with fresh berries.
Greek Yogurt Filling:Greek Yogurt (low fat or fat free will work)1 cups
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