Blender Crepes with Lemon Greek Yogurt
These delicate honey-sweetened blender crepes are served with a 4-ingredient lemon greek yogurt filling.
Love lemon flavor? Try our Lemon Poppy Seed Cake. It’s a real treat!
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.
The ingredients for these lemon-filled crepes are really simple pantry staple type ingredients. Here is what you’ll need.
- All-purpose flour
- 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.
Chill the batter: Place the crepe batter in the refrigerator for 30 minutes up to 1 hour.
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.
The filling for crepes 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 too.
To make the lemon Greek yogurt filling, simply add all ingredients 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 crepes into maple syrup, sour cream, or jam.
These crepes are best when filled just before serving. Or you can also serve the filling ingredients and crepes separately so everyone can make their own.
Crepe batter should be slightly thinner than the consistency of heavy cream.
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.
The crepe is ready to be flipped when it’s dry on the top and around the edges and easily releases from the pan.
More Sweet Brunch Recipes
- Lemon Ricotta Pancakes
- Baked Oatmeal with Cherries
- Apple Cinnamon Pancakes
- Coconut Peach Muffins
- Favorite Buttermilk Pancakes
These delicate honey sweetened blender crepes are served with 4-ingredient greek yogurt lemon filling.
- 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
- 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
- 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.
- 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.
- 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.
- Serving Size: 2 crepes with filling
- Calories: 289
- Sugar: 15.5 g
- Sodium: 72.1 mg
- Fat: 11.2 g
- Carbohydrates: 34.6 g
- Protein: 11.9 g
- Cholesterol: 98.9 mg