These delicate honey sweetened crepes are made in a blender and then served with 4-ingredient greek yogurt lemon filling.
Anyone else got the Spring fever? Not going to lie, ever since I came back from California I’ve been dreaming of sunny and warmer days and ALL things SPRING! Like these blender crepes with creamy greek yogurt + lemon filling. These are not just plain crepes but blender crepes. You make the batter in a blender in literally like 30 seconds. They’re perfect for a weekend brunch with the girls, Mother’s Day, Easter, or just simply any type of morning!
The only little thing about these is that you have to chill the batter but not for too long. Let me tell you why in the most simplest terms. Basically chilling the batter allows the air bubbles in the batter to go away so then the crepes are less likely to tear during cooking. Also the crepe texture will be tender and less flour-y. You only need about 30 minutes of chill time and while the batter is chilling you can make the filling.
The filling is simple yet very fresh and citrusy. It’s a combo of plain Greek yogurt, lemon zest, lemon juice, and vanilla extract. I’ve tried the filling with Meyer lemons and OMG. Total game changer, however, regular lemons will do just fine here.
To serve these, you can spread the filling inside the crepe or top the crepe with the filling or my kids favorite….dip the crepe into the filling.
p.s. Happy International Women’s Day to all my wonderful lady readers.
- 2 large eggs
- 1 cup milk
- ½ cup water
- 1 cup all-purpose flour*
- 2 Tbsp. unsalted butter, melted
- 1-2 Tbsp. honey
- 1½ tsp. vanilla extract
- pinch of salt
- cooking spray, for coating the pan
- 1 cup plain Greek yogurt (I used 2%)
- 2 Tbsp. honey
- zest of 1 lemon**
- ½ tsp. fresh lemon juice
- ½ tsp. vanilla extract
- powdered sugar, to serve, optional
- In a blender, combine all ingredients and pulse until the batter is smooth and bubbles form on top. Place the crepe batter in the refrigerator for 30 minutes up to 1 hour.***
- Heat a 10-inch non-stick pan over medium heat. Llightly coat with cooking spray.
- Pour ¼ cup of batter into the center of the pan, swirling to spread evenly. Cook until the edges are dry and the center is no longer runny. Slip a thin spatula under the crepe and gently flip in one swift gesture. Cook until the underside of crepe is golden. Remove to a plate and repeat with remaining batter. **** Makes about 10 crepes.
- In a bowl, combine all ingredients, cover, and refrigerate while the crepes are cooking.
- To serve, spread a thin layer of filling over the crepe and roll the crepe or fold each crepe into quarters. If desired, sprinkle with powdered sugar.
**Make sure to only remove the yellow part of the lemon peel or it will taste bitter. Also..if you can get your hands on Meyer lemons...do it. They're super sweet, juicy, extra-aromatic, and would be so delicious in the filling.
***I so recommend chilling the crepe batter before cooking. It allows the bubbles in the batter to subside so the crepes are less likely to tear during cooking.
****Reduce heat if crepes begin to brown too quickly. Usually, first batch will require higher heat than subsequent batches.
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