clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blender Crepes with Greek Yogurt Lemon Filling - honey sweetened crepes made in a blender and served with healthy greek yogurt lemon filling | @littlebroken

Blender Crepes with Greek Yogurt Lemon Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5 1x
  • Category: Breakfast
  • Method: Pan fry
  • Cuisine: American


These delicate honey sweetened blender crepes are served with 4-ingredient greek yogurt lemon filling.


Units Scale


  • 2 large eggs
  • 1 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 2 Tbsp. unsalted butter, melted
  • 12 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



  1. 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.
  2. Heat a 10-inch non-stick pan or a crepe pan over medium heat. Lightly coat with cooking spray.
  3. 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.


  1. In a bowl, combine all ingredients, cover, and refrigerate while the crepes are cooking.
  2. 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