Crepes with Greek Yogurt Cream @natashaskitchen

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I can’t seem to get enough of these crepes with greek yogurt cream. 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. I’ve used my Circulon brand non-stick skillets for 8 years and they still make perfect crepes.

Ofcourse I baby them and never touch them with anything metal for fear of messing up the non-stick surface. You also want to use a thin-edged spatula. I use the OXO thin edged, flexible spatula for getting under delicate crepes easily (p.s. It’s also great for getting cakes out of cake pans!).

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 lukewarm water
1 cup milk, room temp
4 large eggs
4 Tbsp unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
2 Tbsp sugar
Pinch of Salt

Greek Yogurt Filling:

1 cups Greek Yogurt, (low fat or fat free will work)
6 oz  (3/4 of a package) of cream cheese, at room temperature
1/3 cup granulated sugar

Crepes with Greek Yogurt Cream

Click here for apricot sauce recipe

How to Make Crepes with Greek Yogurt Cream:

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.

Crepes with Greek Yogurt Cream-3Crepes with Greek Yogurt Cream-2

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.

Crepes with Greek Yogurt Cream-5

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.

Crepes with Greek Yogurt Cream-4

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.

Crepes with Greek Yogurt Cream-6

Crepes with Greek yogurt cream served with apricot raspberry sauce and plenty of fresh fruit! @natashaskitchen

Natasha's Kitchen Cookbook

Crepes with Greek Yogurt Cream

5 from 23 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 -8
  • 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 lukewarm water
  • 1 cup milk, room temp
  • 4 large eggs
  • 4 Tbsp unsalted butter, melted. Plus more to sauté.
  • 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 Filling:
  • 1 cups Greek Yogurt, (low fat or fat free will work)
  • 6 oz 3/4 of a package of cream cheese, 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

Visit NatashasKitchen.com for the 15 minute apricot sauce recipe: https://natashaskitchen.com/2014/07/25/15-minute-apricot-raspberry-preserves/
Course: Breakfast, Dessert
Cuisine: Russian, Ukrainian
Keyword: Crepes with Greek Yogurt Cream
Skill Level: Easy/Medium
Cost to Make: $

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Crepes with Greek yogurt cream served with apricot raspberry sauce and plenty of fresh fruit! @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Barbie
    April 2, 2023

    These were amazing! My husband, who doesn’t cook often, whipped these up this morning for breakfast. He melded in another recipe for apple cinnamon topping instead of the fresh fruit and apricot preserves. These were easy to make and the cream is incredible. Highly recommend!

    Reply

    • NatashasKitchen.com
      April 2, 2023

      Thank you for sharing, Barbie! I’m so glad you loved the recipe.

      Reply

  • Ali
    July 20, 2021

    Hi, can I freeze or refrigerate these and warm them up in the oven before serving? Will the yogurt cream still have the same texture? Thanks for all these amazing recipes!

    Reply

    • Natasha
      July 20, 2021

      Hi Ali, I would serve the Greek yogurt sauce fresh since it’s more of a topping. Our cheese crepes would work better to refrigerate and then reheat in the oven, although we love to reheat them on a buttered skillet over medium/low heat until the outside is lightly browned. It’s such a treat!

      Reply

  • Dustin
    May 1, 2021

    I am really impressed by this recipe. The sweetness is just right – not over kill sweet, but more of a hearty sweet which is really pleasant.

    My wife is a foodie and specifically wanted to make this recipe again because it was so good.

    Reply

    • Natashas Kitchen
      May 1, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Michelle
    April 22, 2021

    These were amazing! I made the crepes and then added some sour cream and jam. Delicious. So easy. Turned out perfect. Spacibo!

    Reply

    • Natashas Kitchen
      April 22, 2021

      You’re welcome, Michelle! We love crepes, I’m so glad you’re enjoying them also!

      Reply

  • Velda
    July 6, 2020

    Love how the crepes turned out!
    Thank you so much for the recipe <3

    Reply

    • Natasha's Kitchen
      July 7, 2020

      Thanks for your good feedback!

      Reply

  • Enessa Zhdanov
    March 6, 2020

    I was just wondering if you could make this batter the bay before and keep it in the fridge or would the butter harden? Great recipe but I did have to add more milk to make them as thin as I wanted.

    Reply

    • Natasha
      March 9, 2020

      Hi Enessa, you could make it a day ahead. If you see the butter clump after refrigeration, let it sit at room temperature for a little bit then whisk or blend it up to incorporate the butter again.

      Reply

  • Pinku
    November 29, 2019

    This crepe batter is the best I’ve ever made!! Most of the recipes that I’ve made the crepes turned out to be dry. But not this one, so soft!! I made again so many times. Thank you so much for sharing such a delicious and easy crepe recipe!!

    Reply

    • Natashas Kitchen
      November 29, 2019

      You’re welcome, Pinku! I’m so glad you found a favorite crepe batter on our blog!

      Reply

  • Let’s libby
    August 24, 2019

    I noticed the cream puff filling has little sugar… could one make the crepes with the cream puff cream? Still dealing with diabetes

    Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Libby, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • MiketheDike
    July 18, 2018

    Worked great god bless

    Reply

    • Natashas Kitchen
      July 19, 2018

      Thank you for trying our recipes!

      Reply

  • Richard Cutt
    March 28, 2018

    Natasha – Thank you so much for the Easter recipes, have a fantastic Easter with your family

    Reply

    • Natasha's Kitchen
      March 28, 2018

      My pleasure Richard, glad I can help! Have a memorable Easter! 🙂

      Reply

  • Ryleigh
    March 13, 2018

    Wow, the cream cheese/Greek yogurt filling is amazing o: I had to resist the urge to just eat it with a spoon. This crepe recipie was awesome, too! It was a lot thinner and slightly more difficult to work with than crepe recipies I’ve used before, but it tasted a lot better. The only thing I changed was adding a bit of vanilla, and I topped with strawberries (because the other berries were so expensive haha).

    Next time I make them I think I might add cinnamon to the crepes to make them almost like cinnamon rolls. I’m also thinking of trying to add protein powder and see if that works out.

    Reply

    • Natasha's Kitchen
      March 13, 2018

      I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Ryleigh!

      Reply

      • Lilly
        September 7, 2022

        Everyone loves these, and mixing the batter in a blender is a brilliant idea! Thanks for yet another fantastic recipe!

        Reply

        • NatashasKitchen.com
          September 7, 2022

          You’re welcome! I’m glad this recipe is enjoyed. 🙂

          Reply

  • Micah
    February 13, 2018

    Have you ever tried these in a gluten free version? I love crepes but haven’t made them GF. I really enjoy your website, videos, recipes etc. Thanks!

    Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Micah, Yes!! My sister created this gluten free version of these same crepes and they turned out amazing!! I have tried the gluten free version and they are quite good!

      Reply

  • Lenka
    February 10, 2018

    They look amazing. Reminds me of home. I make very similar ones, recipe from my grandma. I funny thing is. She always made it with home made apricot jam. Love your page!!

    Reply

    • Natasha's Kitchen
      February 10, 2018

      I’m glad you’re enjoying the recipes! Thanks for following and please let me know what you think of this one when you decide to try it!

      Reply

  • Snizhana Svirid
    January 5, 2018

    Sooo delicious. Being married for only 6 months, I’m trying my best to cook well for my little family. This was so easy, perfect and delicious! My mother in law loved it *brownie points* Thanks Natasha 😉

    Reply

    • Natasha's Kitchen
      January 5, 2018

      You’re welcome! I’m happy to hear how much you’re family enjoys the recipe. Thanks for sharing your wonderful review!

      Reply

  • Katerina
    June 18, 2017

    I made these for my husband this morning for Father’s Day. They were amazing, my husband said that it was beautiful art and he was afraid to eat it. Even my 22 month old gobbled two down and was asking for more. I made them precisely according to the recipe, except we served them with fresh strawberries instead off peaches and berries. Of course the apricot preserve was an excellent addition to it:) The other day I was scrolling through a Russian magazine and came across a crape recipe with sour cream and smoked salmon. Mabe it could be an inspiration for one of your upcoming posts;)

    Reply

  • Sveta
    February 6, 2017

    Natasha, these were delicious! My hubby came home from work and asked for crepes. These were easy and tasty! Thanks for another awesome recipe.

    Reply

    • Natasha's Kitchen
      February 6, 2017

      You’re welcome Sveta!! Thank you for sharing your awesome review!!

      Reply

  • char
    February 5, 2017

    Excellent!!
    Made a half batch and will have them with different fillings for lunch this week.

    Reply

    • Natasha's Kitchen
      February 5, 2017

      That’s a great idea! Thanks for sharing your awesome review!! 🙂

      Reply

  • Veta
    January 23, 2017

    I usually add a little bit of backing soda , just a pinch. And sunflower oil in place of butter….I should try your recipe and see the difference

    Reply

    • Natasha's Kitchen
      January 23, 2017

      Let me know what you think!

      Reply

  • Michelle
    January 17, 2017

    Cant wait to try this! Will almond milk change the consistency of the crepes?

    Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      HI Michelle, to be honest, I haven’t tried that substitution to know how it would affect the recipe, but I am super curious now! I might have to try that next time I whip up a batch. If you beat me to it, let me know how you liked it with almond milk!

      Reply

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