Crepes with Greek Yogurt Cream

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. You also want to use a thin-edged spatula.

Cook time: 30 mins

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 ½ cup whole wheat flour and ½ 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
  • ⅓ cup granulated sugar

Please visit >> natashaskitchen.com for full instructions.

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