Description
Delicious crepes filled with creamy Greek yogurt and a hint of citrus, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Add the flour, eggs, milk, honey, and salt to a blender. Blend until the mixture is smooth and free of lumps.
- Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or oil.
- Pour about 1/4 cup of the batter into the skillet, swirling it around to coat the bottom evenly.
- Cook the crepe for 1 to 2 minutes until the edges start to set, then carefully flip it and cook for another minute until light golden brown. Repeat this process with the remaining batter.
- Mix together the Greek yogurt, lemon juice, and lemon zest until well combined in a bowl.
- Serve the crepes filled with the creamy Greek yogurt lemon mixture.
Notes
Let the batter rest for 15 minutes for more tender crepes. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg