strawberry milk

Strawberry Yogurt Cream Crepes

Ingredients

For the Crepes:

1 ½ cups low-fat milk

3 eggs

2 tablespoons butter, melted

½ teaspoon fresh lemon juice

½ cup whole-wheat pastry flour

¾ cup all-purpose flour

Pinch of salt

Cooking spray or additional butter (for pan)

For the Filling:

1 cup 0% plain Greek yogurt

3 ounces cream cheese

2 tablespoons cane sugar

For Topping:

3 cups fresh strawberries, sliced

Instructions

1. Make the Crepe Batter:

In a large mixing bowl, whisk together the milk, eggs, melted butter, and lemon juice.
In a separate bowl, combine the whole-wheat and all-purpose flours with a pinch of salt. Gradually whisk the dry ingredients into the wet mixture until smooth. Let the batter rest while you prepare the filling.

2. Prepare the Filling:

In a medium bowl, beat the Greek yogurt, cream cheese, and cane sugar using a hand mixer until light and fluffy. Set aside.

3. Cook the Crepes:

Heat a small non-stick or crepe pan over medium heat. Lightly coat the pan with butter or cooking spray.
Pour about 1 generous ounce of batter into the center and swirl to evenly coat the surface.
Cook for about 30 seconds, flip, and cook an additional 20 seconds. Transfer to a flat surface to cool. Repeat with the remaining batter.

4. Assemble the Crepes:

Spread 1 heaping tablespoon of the yogurt filling onto each crepe, then roll tightly.
Top with fresh sliced strawberries and serve immediately.

Storage Tips

Leftover crepes can be stored stacked in resealable plastic bags:

Refrigerator: up to several days

Freezer: up to 2 months (cool completely before storing)
To use frozen crepes, thaw on a rack and gently peel apart.