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Strawberry Cream Cheese Crepes with Greek Yogurt and Honey Recipe

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4.2 from 13 reviews

Delight in these light and tender strawberry crepes filled with a creamy blend of reduced fat cream cheese and Greek yogurt, sweetened with honey and vanilla. The crepes are made with a wholesome mix of all-purpose and white whole wheat flours, giving them a delicate texture and subtle nutty flavor. Fresh sliced strawberries add a juicy, refreshing note, making these crepes perfect for a brunch, dessert, or special breakfast treat.

Ingredients

Crepe Batter

  • ½ cup all-purpose flour
  • ½ cup white whole wheat flour (or additional all-purpose flour)
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon (optional)
  • 2 large eggs (at room temperature)
  • 1 1/3 cups nonfat milk (at room temperature)
  • 2 tablespoons unsalted butter (melted and cooled to room temperature, plus additional for cooking)

Filling & Toppings

  • 2 ½ cups sliced fresh strawberries (from 1 16-ounce box)
  • 4 ounces reduced fat cream cheese (softened to room temperature)
  • 2/3 cup nonfat plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons honey
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the batter: In a high-powered blender, combine the flours, granulated sugar, kosher salt, and ground cinnamon. Crack in the eggs, then pour in the milk. Add the melted butter. Blend until the mixture is smooth and creamy, stopping to scrape down the sides if needed. Pour the batter into a mixing bowl, cover, and let it rest for 30 minutes at room temperature, or refrigerate for up to 24 hours to develop flavor and improve texture.
  2. Prepare the filling and strawberries: While the batter rests, slice the fresh strawberries and place them in a bowl; cover and refrigerate until ready to serve. In a medium bowl, beat the softened cream cheese and Greek yogurt until smooth and combined. Add the vanilla extract and honey, mixing well. Taste and adjust sweetness as desired. Refrigerate until ready to assemble crepes.
  3. Preheat oven to keep crepes warm (optional): If you want to keep crepes warm between batches, preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and keep it near your stovetop for easy transfer of cooked crepes.
  4. Cook the crepes: Heat an 8- or 10-inch nonstick crepe pan or skillet over medium heat for several minutes until hot. Add a small amount of butter and let it melt. Give the batter a good stir. Using a ladle or measuring cup, pour about 1/4 to 1/3 cup of batter into the pan, then immediately lift and swirl the pan slowly so the batter spreads evenly, forming a thin layer. Cook until the top looks dry, about 1 minute.
  5. Flip and cook the second side: Use a spatula to loosen the edges, then carefully flip the crepe. Cook the other side for 15 to 30 seconds until set and lightly golden. Transfer the cooked crepe to the baking sheet in the warm oven or a plate. Discard the first crepe if it tears—it’s normal and part of the learning process.
  6. Repeat cooking the remaining batter: Continue cooking the rest of the crepes, adding butter to the pan as needed to prevent sticking and stacking crepes in the oven to keep warm, or pile on a plate if preferred room temperature.
  7. Assemble and serve: Place one crepe on a plate. Spread about 2 heaping tablespoons of the cream cheese mixture over half the crepe, creating a half-moon shape. Layer sliced strawberries over the cream. Fold the uncovered half over the strawberries, forming a half circle. Then fold the crepe in half again to form a triangle with a rounded edge. Top with additional cream cheese filling, more sliced strawberries, and a dusting of powdered sugar if desired. Serve immediately and enjoy!

Notes

  • First crepes often tear; discard and don’t be discouraged—practice improves technique.
  • Use room temperature eggs and milk for better batter consistency and smoother crepes.
  • Resting the batter helps hydrate the flours and ensures more tender crepes.
  • Adjust batter quantity per crepe depending on your pan size; thinner crepes cook faster and are more delicate.
  • Keep cooked crepes warm in a low oven to serve all at once or enjoy them fresh off the pan.
  • Optional cinnamon adds a warm spice note but can be omitted for a more neutral crepe flavor.

Find it online: https://dishcooks.com/strawberry-cream-cheese-crepes-with-greek-yogurt-and-honey-recipe/