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Greek Yogurt & Berry-Stuffed Wheat Crepes

Girl Versus Dough Recipe by

Greek Yogurt & Berry-Stuffed Wheat Crepes

Thin white whole wheat crepes with a triple-berry and Greek yogurt filling.

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  • Prep Time 20 min
  • Total Time 30 min
  • Servings 2

Greek Yogurt and Berry-Stuffed Wheat Crepes  

As prepared by Girl Versus Dough

There are few things on this planet that are easier to make than crepes.


I kid you not – just a handful of ingredients (that you are more than 50% likely to have on hand, unless you’re one of those people who stores shoes in their oven) whisked together, some oil, a pan and 20 minutes and BAM! Crepe magic in your kitchen.

I tend to make this Greek Yogurt and Berry-Stuffed Wheat Crepes recipe toward the end of the week, when our grocery list is turning into a scroll and our fridge is looking a little cave-like. Just because our supply is at the bottom of the barrel doesn’t mean our tummies have to suffer. This recipe is a prime example of a healthy, filling and delicious meal made with classic pantry ingredients that we have on hand or can easily grab from the store.

Let’s get on it, shall we?

Whisk together the crepe ingredients

First, whisk together the crepe ingredients. Make sure the batter is slightly thinner than pancake batter and free of lumps. I like using Gold Medal white whole wheat flour for crepes because you get the nutrients of 100 percent whole grain flour, but with the taste of regular flour (you can also do half whole wheat flour, half all-purpose flour for the same effect).



Ladle a half-cupful of batter into a hot oiled skillet and cook, flipping once, until both sides are a light golden brown.Stack the crepes and set aside

Stack the crepes and set aside (you’ll have more crepes than you’ll need for this recipe).

Yoplait Greek yogurt

Now it’s time to make the filling! I like using Yoplait’s strawberry Greek yogurt for this recipe for its tanginess and the added berry flavor.

Fold the yogurt into the triple-berry mixture

Fold the yogurt into the triple-berry mixture…

Place a few spoonfuls in each crepe

And place a few spoonfuls in each crepe.

Finished Yogurt-Berry Stuffed Wheat Crepes

Roll them up, top with remaining berries and a sprinkling of powdered sugar, and voila! Very healthy, very yummy, very economical, very berry all on one plate. Enjoy!



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Greek Yogurt & Berry-Stuffed Wheat Crepes

Ingredients

6
eggs
1 2/3
cup milk
1
teaspoon sugar
2
cups Gold Medal white whole wheat flour (or 1 cup whole wheat flour, 1 cup unbleached all-purpose flour)
vegetable
oil for the pan
1
pound strawberries, stems removed and chopped
1/2
pint blueberries
1/2
pint raspberries
12
ounces (3 single-serving containers) strawberry Yoplait Greek yogurt
powdered
sugar, for dusting (optional)

Directions

  • 1 To make the crepes: In a large bowl, beat eggs together. Add milk and whisk to combine. Add sugar and whisk in about 1/2 cup flour at a time, making sure you get rid of all the lumps. Keep whisking until all the lumps are gone and the thickness of the batter is slightly thinner than pancake batter (add more milk if too thick; add more flour if too thin).
  • 2 Heat a medium skillet over medium heat. Pour 1/2 teaspoon vegetable oil into the hot pan and tilt pan to coat bottom of skillet. Ladle in about 1/2 cup batter into the skillet and tilt the pan to roll the batter all the way to the edges until you have a nearly paper-thin circle.
  • 3 Cook until small bubbles begin to form on top of the crepe or until the edges start to curl, about 2 minutes. Flip over using a turner and heat the other side until brown spots form, about 2 minutes. Place on a plate. Repeat until all batter is used.
  • 4 In a large bowl, toss together 3/4 of the strawberries, 3/4 of the blueberries and 3/4 of the raspberries. Reserve the rest for topping crepes.
  • 5 Add yogurt to bowl and fold berries into yogurt with a spatula.
  • 6 Top 4 to 8 crepes (2 crepes per serving) with yogurt-berry filling (you'll have some crepes left over). Roll up crepes and place 2 on each plate. Top with remaining berries. Sprinkle with powdered sugar, if desired.
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