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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
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
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
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.
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.
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
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 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
I made your crepes, Greek yogurt cream and strawberry sauce today and they are delicious! Thank you for sharing.
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!
Thank you for sharing, Barbie! I’m so glad you loved the recipe.
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!
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!
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.
That’s just awesome! Thank you for sharing your wonderful review!
These were amazing! I made the crepes and then added some sour cream and jam. Delicious. So easy. Turned out perfect. Spacibo!
You’re welcome, Michelle! We love crepes, I’m so glad you’re enjoying them also!
Love how the crepes turned out!
Thank you so much for the recipe <3
Thanks for your good feedback!
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.
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.
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!!
You’re welcome, Pinku! I’m so glad you found a favorite crepe batter on our blog!
I noticed the cream puff filling has little sugar… could one make the crepes with the cream puff cream? Still dealing with diabetes
Hi Libby, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Worked great god bless
Thank you for trying our recipes!
Natasha – Thank you so much for the Easter recipes, have a fantastic Easter with your family
My pleasure Richard, glad I can help! Have a memorable Easter! 🙂
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.
I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Ryleigh!
Everyone loves these, and mixing the batter in a blender is a brilliant idea! Thanks for yet another fantastic recipe!
You’re welcome! I’m glad this recipe is enjoyed. 🙂
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!
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!
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!!
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!
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 😉
You’re welcome! I’m happy to hear how much you’re family enjoys the recipe. Thanks for sharing your wonderful review!
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;)
Natasha, these were delicious! My hubby came home from work and asked for crepes. These were easy and tasty! Thanks for another awesome recipe.
You’re welcome Sveta!! Thank you for sharing your awesome review!!
Excellent!!
Made a half batch and will have them with different fillings for lunch this week.
That’s a great idea! Thanks for sharing your awesome review!! 🙂
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
Let me know what you think!
Cant wait to try this! Will almond milk change the consistency of the crepes?
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!