This post may contain affiliate links. Read my disclosure policy. 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 water1 cup milk, room temp4 large eggs4 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 sugarPinch 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.

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