Greek Yogurt & Fruit Stuffed Crepes Recipe

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Who can resist breakfast when it comes in the form of a light and airy crepe stuffed full of fruit, yogurt and honey? I know I can’t, can you? Celebrate National Crepe Day today, February 2, 2013, with this fun recipe!

The first step is to make the crepe batter. Use a blender to make the batter light and bubbly. It will then need to sit for a few minutes before it’s ready for crepe making.

You don’t need a crepe maker to make this recipe. You can simply use a 12 inch skillet pan. It may take a little practice though!

There are so many ways you can fill crepes. They are so versatile to make savory or sweet. Use whatever fruit is in season!

Greek Yogurt & Fruit Stuffed Crepes Recipe
Recipe type: Breakfast
  • 1 cup all-purpose flour (or ½c all purpose & ½c whole wheat for whole wheat crepes)
  • 1 tbsp. sugar (or sugar substitute)
  • ¼ tsp coarse salt
  • 1 ½ cups milk
  • 4 large eggs
  • 3 tbsp. unsalted butter, melted
  • 2 cups Greek yogurt (plain or flavored---you’ll need about ¼ cup per crepe)
  • 2 cups blueberries (fresh or frozen (thawed)---substitute with any preferred fruit)
  • Honey (drizzle as little or as much as you desire)
  • Powdered sugar—optional
  1. In a blender combine the flour, sugar, salt, milk, eggs and butter. Puree until mixture is smooth and bubbles form at the top. Set aside for 15-20 minutes at room temperature before making your crepes, but whisk before using to reincorporate ingredients that may have settled to the bottom.
  2. When ready to begin making crepes, heat a 12 inch skillet over medium heat. Coat lightly with cooking spray or vegetable oil and add about ⅓ cup batter into pan. Tilt pan quickly to distribute the batter across the bottom, the result should be a very thin layer.
  3. Cook until the bottom is a nice golden brown about 1-2 minutes, then gently loosen edges with a rubber spatula and flip , cook for an additional minute or until golden spots appear on your crepe.
  4. Remove from pan and keep warm on a plate in oven or microwave while you repeat the process with the remaining batter. Batter will yield about 8-10 crepes. Make sure to spray or oil pan between each batch.
  5. Once all crepes are made, spread approximately ¼ cup Greek yogurt on each, layer with approximately ¼ cup berries and drizzle with honey. Fold first one side over the middle and then the other to form a small wrap then sprinkle with powdered sugar if desired.
  6. Serve & Enjoy!


Make sure you check out my other easy recipes!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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