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Desserts

Crepes

TIME

50 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

390 kcal

CARBS

57 g

PROTEIN

15 g

FAT

13 g

Z Crepes

About this recipe

Crêpes are closely associated with Brittany, in northwestern France, where regional versions have been made for centuries. This sweet wheat-flour version is served with fresh berries, banana, apple, cinnamon, lemon, and Greek yogurt.

WHY YOU’LL LOVE IT

The crepes are light, tender, and easy to fill or fold. A mix of fresh berries, banana, and apple adds color and natural sweetness. Greek yogurt and lemon keep the sweet topping bright and balanced.

Ingredients

  • 1 cup all-purpose flour (120 g)
  • 2 large eggs (100 g without shells)
  • 1 1/2 cups 2% milk (360 ml)
  • 2 tbsp unsalted butter, melted (28 g)
  • 1 tbsp granulated sugar (12 g)
  • 1 tsp vanilla extract (5 ml)
  • 1/4 tsp fine salt (1.5 g)
  • 1 tsp olive oil or butter, for the skillet (5 ml or 5 g)
  • 1/2 cup blueberries (75 g)
  • 1/2 cup raspberries (60 g)
  • 1/2 cup strawberries, sliced (75 g)
  • 1 medium banana, sliced (118 g)
  • 1 medium apple, thinly sliced (180 g)
  • 3/4 cup plain Greek yogurt, 2% milk fat (170 g)
  • 1 tbsp powdered sugar (8 g)
  • 1/4 tsp ground cinnamon (0.7 g)
  • 1 tbsp fresh lemon juice (15 ml)

Preparation

  1. Whisk together the flour, eggs, milk, melted butter, granulated sugar, vanilla, and salt until the batter is smooth.
  2. Cover and let the batter rest for 30 minutes at room temperature.
  3. While the batter rests, combine the blueberries, raspberries, strawberries, banana, and apple. Sprinkle the fruit with lemon juice and cinnamon.
  4. Heat a nonstick skillet over medium heat and lightly brush it with olive oil or butter.
  5. Pour about 1/4 cup of batter into the skillet. Immediately tilt and rotate the pan so the batter forms a thin, even layer.
  6. Cook for about 1 minute, until the edges lift and the underside is lightly golden. Flip and cook the other side for 20–30 seconds.
  7. Repeat with the remaining batter, lightly greasing the pan as needed. Stack the crepes on a plate.
  8. Serve two crepes per portion with the fruit, Greek yogurt, and powdered sugar.

Tips:

  • For smooth batter, add the milk gradually while whisking.
  • Keep the pan lightly greased; excess oil can make the crepes uneven.
  • Use a scant 1/4 cup of batter for each crepe and swirl the pan right away.

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