Wednesday, September 1, 2021

Creamy Yogurt Filled Crepes


For the Filling:

1 c White Mountain Foods Bulgarian Yogurt

6 oz cream cheese 

⅓ c sugar  

Crepe Batter: 

½ c lukewarm water

1 c room temperature milk 

4 eggs

4 Tbsp unsalted butter

1 cup flour 

2 Tbsp sugar 

pinch of salt 


  1. For the crepe batter, combine all ingredients into a blender, in the order that they are listed. Blend until smooth and combined, about 1 minute. 

  2. Melt a small amount of butter in a pan on medium heat and pour about 3-4 Tbsp of batter, depending on the size of your pan. Cool until golden on one side, about 1-2 minutes, and then flip. Cook an additional 30 seconds and transfer crepe to a plate. 

  3. Repeat with remaining batter. 

  4. For the filling, mix sugar and cream cheese in a mixer until combined. Add White Mountain Foods Bulgarian Yogurt and mix on high speed until smooth and creamy. Set aside or refrigerate if not using right away. 

  5. Once crepes are prepared, spread a thin layer of the filling into each crepe and either fold or roll. Top with desired toppings, jams, jellies, fruit, or chocolate sauce for example and enjoy! 

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