Crepes with Greek Yogurt and Vanilla Cream

Crepes with Greek yogurt cream pair flexible milk pancakes with a tangy vanilla filling. Cream cheese gives the yogurt enough body to stay inside the folds, while a little icing sugar sweetens it without leaving coarse grains. Resting the batter helps the flour hydrate and makes the crepes easier to turn. Keep the filling cold and allow hot crepes to cool briefly before adding it. A warm pancake is pleasant; a piping-hot one will soften the cream into a runny layer.

Recipe at a glance

Yield: 6 servings; 12 crepes. Prep: 20 minutes. Cook: 25 minutes. Total: 65 minutes, including 20 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

20 cm nonstick pan, whisk, hand mixer and thin spatula

Ingredients and directions

Doneness checks

Whisk flour, eggs, milk, water, melted butter, sugar and salt until smooth. Rest 20 minutes.

Helpful tips

• Rest the batter before cooking.
• Use thick strained yogurt.
• Butter the pan lightly.
• Cool crepes before filling.

Troubleshooting

• Rest the batter and wait for the top to set before turning. Check the pan is lightly greased.
• Rest the batter before cooking.

Serving ideas

• Serve with mixed berries.
• Add apricot preserves.
• Offer with coffee.
• Fold smaller portions for brunch.

Substitutions

Use lactose-free milk for the batter if needed; the filling still contains dairy unless replaced separately.

Variation

Add finely grated lemon zest to the cream for a citrus version.

Make ahead

Cook crepes the day before and chill between sheets of baking paper; fill shortly before serving.

Storage and reheating

Refrigerate crepes and cream separately up to 2 days. Freeze unfilled crepes between paper sheets up to 1 month. Filled crepes do not freeze well.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why do the crepes tear?

Rest the batter and wait for the top to set before turning. Check the pan is lightly greased.

Can I use ordinary yogurt?

It is usually too wet; strain it until thick before measuring for the filling.

How to tell when it is ready

Whisk flour, eggs, milk, water, melted butter, sugar and salt until smooth. Rest 20 minutes.

Tips

• Rest the batter before cooking.
• Use thick strained yogurt.
• Butter the pan lightly.
• Cool crepes before filling.

Troubleshooting

• Rest the batter and wait for the top to set before turning. Check the pan is lightly greased.
• Rest the batter before cooking.

Substitutions

• Use lactose-free milk for the batter if needed; the filling still contains dairy unless replaced separately.

Variations

• Add finely grated lemon zest to the cream for a citrus version.

Serving suggestions

• Serve with mixed berries.
• Add apricot preserves.
• Offer with coffee.
• Fold smaller portions for brunch.

Make ahead

Cook crepes the day before and chill between sheets of baking paper; fill shortly before serving.

Storage

Refrigerate crepes and cream separately up to 2 days. Freeze unfilled crepes between paper sheets up to 1 month. Filled crepes do not freeze well.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).