These delicate honey-sweetened blender crepes are served with 4-ingredient lemon greek yogurt filling.
Love lemon flavor? Try our Lemon Poppy Seed Cake. It’s a real treat!
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These blender crepes with creamy lemon-flavored Greek yogurt filling are perfect for springtime! They’re delicate, lightly sweetened, and fresh tasting.
The batter comes together in a blender in about 30 seconds. I recommend a high-speed blender for this recipe.
They’re perfect for a weekend brunch, Mother’s Day, Easter, or just any occasion.
Ingredients for Blender Crepes
- Eggs
- Milk
- Water
- All-purpose flour
- Butter
- Honey
- Vanilla extract
How to Make Blender Crepes
MAKE THE BATTER: To make the crepe batter, add all ingredients to a blender and pulse until the batter is smooth and bubbles form on top.
- How Runny Should the Crepe Batter Be? Crepe batter should be slightly thinner than the consistency of heavy cream.
CHILL THE BATTER: Place the crepe batter in the refrigerator for 30 minutes up to 1 hour.
- Why Should You Let the Crepe Batter Rest? Chilling the batter allows the air bubbles to subside so the crepes are less likely to tear during cooking. Also, the crepe texture will be tender.
Cook the crepes: Heat a 10-inch non-stick pan or a crepe pan over medium heat. Lightly coat the pan with cooking spray.
Pour 1/4 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 the crepe is golden. Remove to a plate and repeat with the remaining batter.
Yogurt Crepe Filling
The crepe filling is simple yet very fresh and citrusy.
It’s a combination of plain Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract. Use Meyer lemons for the best lemon flavor. If you can’t find Meyer lemons, regular lemons are fine to use too.
To make the lemon Greek yogurt filling, simply add all ingredient to a bowl and stir until combined.
For best results, use whole milk Greek yogurt.
Can you fill crepes ahead of time?
To serve these, spread a little filling inside the crepe or top the crepe with the filling. My kids also love to dip the crepe into the filling.
These are best when filled just before serving or set up the filling ingredients so everyone can make their own.
More Sweet Brunch Recipes to Try:
- Lemon Ricotta Pancakes
- Baked Oatmeal with Cherries
- Healthy Apple Cinnamon Pancakes
- Coconut Peach Muffins
- Favorite Buttermilk Pancakes
Love crepes? Try our Coconut Oil Crepes or traditional Russian Blini Recipe.
Print
Blender Crepes with Greek Yogurt Lemon Filling
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 5 1x
- Category: Breakfast
- Method: Pan fry
- Cuisine: American
Description
These delicate honey sweetened blender crepes are served with 4-ingredient greek yogurt lemon filling.
Ingredients
Crepes
- 2 large eggs
- 1 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 Tbsp. unsalted butter, melted
- 1–2 Tbsp. honey
- 1 1/2 tsp. vanilla extract
- Pinch of salt
- Cooking spray, for coating the pan
Filling
- 1 cup plain Greek yogurt (whole milk)
- 2 Tbsp. honey
- Zest of 1 lemon
- 1/2 tsp. fresh lemon juice
- 1/2 tsp. vanilla extract
- Powdered sugar, to serve, optional
Instructions
Crepes
- 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 or a crepe pan over medium heat. Lightly coat with cooking spray.
- Pour 1/4 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 the remaining batter. Makes about 10 crepes.
Filling
- 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.
Notes
- Chilling the Batter: I 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.
- Cooking Crepes: Reduce heat if crepes begin to brown too quickly. Usually, the first batch will require higher heat than subsequent batches.
Keywords: wedding shower, summer, spring, brunch
Deanna says
Fantastic recipe!!! Thank you so much. LOVE LOVE LOVE the lemon filling and had ours with homemade nutella sauce, too.
Chaimaa says
I love this recipe the crepes always come out as good and the filling is so delicious 😋
★★★★★
Katya says
Thank you so much!