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Crepes with Yogurt Cheese

This recipe is delicious for breakfast or dessert.

Ready in: Level: Medium
Prep: Cook: Yields: 6 Servings


  • 3/4 c Stonyfield Organic 1% Milk

  • 1 t pure vanilla extract

  • 1/2 t cinnamon

  • 1 t refined brown sugar

  • 1/2 t canola oil

  • 1/2 c all-purpose flour

  • 3 eggs

  • 1 q Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*)

  • 1 ds salt

Calories: 330, Calories from Fat: 100, Total Fat: 6g, Cholesterol: 110mg, Sodium: 220mg, Total Carbohydrate: 47g, Dietary Fiber: 4g, Sugars: 23g, Protein: 11g


For Crepes:

Step 1

Mix flour, egg, milk, vanilla, cinnamon, brown sugar and salt in a blender and blend until smooth.

Step 2

Using a 6 inch cast iron skillet, coat the skillet with about 1/2 teaspoon of oil and spread it with a piece of paper towel so the whole inner surface and sides of the skilled are well coated.

Step 3

Wipe the excess oil with the paper towel.

Step 4

Place the skillet over a medium to high heat.

Step 5

Pour the mixture directly from the blender into the skillet, coat the whole 6 inch perimeter of the skillet, and keep circulating the batter to cover the whole surface to create the round shape of the crepe.

Step 6

Return any excess batter to the blender before placing the skillet back on the top stove.

Step 7

Cook the crepe for about two minutes, then flip over and cook the other side for about 1 minute.

Step 8

To keep crepes hot until ready to serve, set the oven to warm and place on an oven safe plate.

Step 9

Fill each crepe with yogurt cheese and serve.

*For Yogurt Cheese:

Step 1

Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.