Crepes with Yogurt Cheese

By Stonyfield

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
  • directions

    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.

    make it with yogurt instead!