Crepes with Greek Yogurt Cream
User Reviews
5
Crepes with Greek Yogurt Cream
Description
The crepes are prepared by blending wet ingredients—water, milk, eggs, and melted butter—with flour, sugar, and salt to form a smooth batter. Cooking the batter in a lightly buttered non-stick skillet produces thin, golden crepes with a tender texture. Each crepe cooks briefly on each side to achieve a slight browning without toughness.
The filling is made by creaming softened cream cheese with granulated sugar, then beating in Greek yogurt to achieve a smooth, creamy consistency with a tangy note. This cream holds shape well and complements the mild flavor of the crepes.
Once filled, the crepes can be rolled or folded and served with fresh apricot preserves or a homemade apricot sauce, which introduces a bright, fruity layer balancing the creamy filling. This dessert or snack feels light yet satisfying with the combination of textures and flavors.
The recipe references a quick apricot sauce from Natasha’s Kitchen for convenience but allows use of store-bought preserves to speed preparation.
Ingredients
- P.S. If you want to speed up the process you can totally use apricot preserves but I wanted to use all the fresh apricots we have growing!
- Crepes Batter:
- ½ cup water lukewarm
- 1 cup milk room temp
- 4 egg large
- 4 Tbsp butter melted. Plus more to sauté, unsalted
- 1 cup all-purpose flour you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose
- 2 Tbsp sugar
- Pinch salt
- Greek yogurt for filling
- 1 cups Greek yogurt (low fat or fat free will work)
- 6 oz cream cheese 3/4 of a package, at room temperature
- 1/3 cup granulated sugar
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- Use a blender for smooth batter mixing and a non-stick skillet for even cooking of thin crepes.
- Greek yogurt cream filling combines cream cheese and sugar for a smooth, tangy spread.
- Crepes cook quickly; watch carefully to get golden color without overcooking.
- Pair with fresh apricot preserves or quick apricot sauce for added fruit flavor.
- Refrigerate filling if not using immediately to keep it fresh.
User Reviews
Overall Rating
5
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