Greek Yogurt and Berry-Stuffed Wheat Crepes

greek yogurt and berry-stuffed wheat crepes
Greek Yogurt and Berry-Stuffed Wheat Crepes
  • Prep 20 min
  • Total 30 min
  • Servings 2

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

Updated March 8, 2017


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


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  • 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. Add yogurt to bowl and fold berries into yogurt with a spatula.
  • 5
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. 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!
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