This recipe is delicious for breakfast or dessert.

Crepes with Yogurt Cheese


This recipe is delicious for breakfast or dessert.

Ready In: 3 hr 10 mins

Level: Medium

Prep: 3 hrs

Cook: 10 mins

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


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.