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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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Best Crepe recipe ever. I lived in Russia for 2.5 years, and fell in love with their crepes or blini, as they call them. For years I have looked for a recipe to make it like them, and this is it!!!!! SOOO GOOOOD!!! The blender is a nice touch too, so smooth. Thank you.
You’re welcome Gavin! I’m so happy you enjoyed the recipe 😁
hi natasha! do you think i could replace 2 tablespoons of the flour with 2 tablespoons of cocoa powder to make chocolate crepes?
Hi Emma, I haven’t tested it that way but I imagine it could work. If you try it out, let me know how it goes. Chocolate crepes sound really good!
These crepes look amazing! I love making crepes from my family. The only difference between your recipe and mine is that mine does not call for water. I am going to try yours this week. I am dying to try your cream filling! Do you think I can add some vanilla to it?
My kids like crepes with strawberries, bananas and nutella. They look forward to them when I make them for breakfast. It really helps to have a crepe pan for the perfect size. I got mine for only $2.50 clearance price at Aldi’s. 🙂
That is a great deal! I think you could add a little vanilla to the cream 🙂
Can I use peach Greek yogurt? Or another fruit flavor?
Allie, that should be fine 😃. I hope you enjoy the recipe.
These crepes look amazing! Quick question tho. I don’t have a blender like that but I do have the bamix imersion blender that I usually use to mix the batter in a bowl (I use a different recipe) for your recipe, would I just mix everything together like you do in the blender? Or do I have to take different steps?
You would do it the same way and I think an immersion blender would work well.
Really sweet and soft crepes. We like to eat them with condensed milk and coffee
Liliya, I’m so glad you are enjoying this recipe. Condensed milk and coffee sounds like a perfect combination :).
I had already made the apricot preserve earlier. So this morning I felt like crepes and remembered your easy blender recipe. They were great especially with the preserve.
Regina, thanks for the great feedback :). I’m actually making those crepes tonight for our family that’s coming in to town for breakfast.
Would it affect the taste too much if I use Buckwheat flour? & do I need to make adjustment in the batter? I think buckwheat flour is heavier, right? Planning to make these this Sunday for a party, maybe with blueberries & peach/ pineapple. 🙂
To be honest, I haven’t tried these with buckwheat flour. I have substituted 1/2 whole wheat flour. It’s worth a test! 🙂
I am always looking for recipes to serve at Christmas. This sounds nice and light, but, of course, apricots are not available at that time of the year. So, would the apricot preserve recipe freeze well? I suppose I could use apricot preserves or jam in place of fresh apricots.
Yes you can absolutely use apricot preserves or jam in place of fresh apricots. I haven’t tried freezing the quick preserves so I’m not sure if it would get discolored in the freezer.
You should totally invest in Crepe Maker!!! that thing is just amazing ! Perfect crepe everytime! I love making crepes now, looking forward to making crepes everytime now! would make them everyday lol, its fun with the crepe maker!! I recommend !! and U know wat it works perfectly with ur crepe recipe!! cuz i wanted to make crepes from “Moms dish” cooking blog, and she said that she tried the crepe maker with her recipe and it didnt turn out!! I love the CucinaPro brand! by the way ur crepes recipe is amazing! thanx!!!!!!
Thank you for the recommendation Inna :), it’s great to know that my recipe works with it. Where did you buy yours?
I got it from BedBath&Beyond!! They also send coupons very often, its good for it! 🙂
Thanks so much for sharing that with me! Someone else has mentioned it before and I think you’re right! I need one!
So got to try this!!!! Yum!
Thanks Julie! I hope you love it! 🙂
Hallo Natasha, your crepes looks so delicious, great recipe.
Thank you so much Amallia 🙂
Yummy! Love crepes! I have hard time making them on the skillet. I make them on the crepe maker that I have purchased from Bad Bath and Beyond store. Thank for your recipe! 🙂
I’ve heard that crepe maker works wonders and eventually I’ll invest in one 🙂
Yum!! The last picture does look like it came from a fancy French restaurant 🙂 I’ve used your crepe recipe for a long time now and they always turn out perfect..will have to try this filling next time. Sounds so good!
Thanks Julia 🙂 What a sweet compliment! If you already have the crepe part down, this will be a breeze!
Just checking before I make these. Does the filling need 6oz. of cream cheese as in the list of ingredients or 8oz. as in the written directions? Also yogurt and sugar amounts
are different. Thanks!
Oh goodness, sorry about that. I initially made it with more (it just makes more frosting), but then I decided it didn’t need that much so I made them with less. It should read 6 oz cream cheese, 1 cup Greek yogurt and 1/3 cup sugar. It should be updated everywhere now. Thanks so much for catching that!
Made some yesterday .. took to work for breakfast… had to share.. and people absolutely loved them.. they are soo good))
That’s awesome!! I bet your co-workers love you. 🙂 That’s so nice of you to share!
Love crepes! Had some this morning 🙂 These look awesome Natasha.
Thank you Katya 🙂 It’s substantial enough to be breakfast and it also makes a nice treat for dessert 🙂
I love the filling idea, sounds like cake. I will try it next time I make crepes. #pinning 😉
I keep thinking about the cream and what else it could work for and a cake does sound good! 🙂 Thanks so much for pinning. I sure appreciate it 🙂
That last picture is killer! I have been wanting crepes for the last two weeks and with my exams I just can’t get to it)) I need to make them asap now!
Thank you so much Marina. It’s quite a compliment coming from you. Your pictures are always beautiful!
So pretty, love that apricot raspberry topping!
Thank you so much Laura 🙂