Crepes with Lemon Yogurt Filling

Ingredients

• 1.5 cups Milk (whole or 2% milk)
• 2 Eggs (large, room temperature)
• 1 cup All-Purpose Flour (sifted for a smoother batter)
• 3 tablespoons Unsalted Butter (melted, cooled slightly)
• 2 teaspoons Vanilla Extract (pure extract)
• 1 tablespoon Granulated Sugar
• 1 pinch Salt
• 1 cup Plain Yogurt (full‑fat or Greek for extra creaminess)
• 2 tablespoons Honey
• 1 Lemon (zest only, finely grated)
• 2 tablespoons Unsalted Butter (for brushing the pan)
• 1 teaspoon Icing Sugar (for dusting)

Instructions

1. Blend Crepe Batter

   Add milk, eggs, flour, melted butter, vanilla extract, sugar, and a pinch of salt to the Vibe blender. Blend on smoothing mode for about 30 seconds until the batter is completely smooth.

   Time: PT30S

2. Rest Batter

   Cover the blender jug and place it in the refrigerator. Let the batter rest for 1 hour to allow the flour to hydrate and the bubbles to settle.

   Time: PT1H

   Temperature: 4°C

3. Prepare Lemon Yogurt Filling

   In a mixing bowl, combine the plain yogurt, honey, finely grated lemon zest, and 1 teaspoon vanilla extract. Stir until smooth and set aside in the fridge.

   Time: PT2M

4. Heat Crepe Pan

   Place the crepe pan over medium heat and brush lightly with melted butter.

   Time: PT2M

   Temperature: Medium heat

5. Cook Crepes

   Pour about ¼ cup of batter into the center of the pan. Quickly swirl the pan to spread the batter thinly to the edges. Cook until the top is dry and the edges start to crisp (1‑2 minutes), then flip with a thin spatula and cook the other side until golden (about 30‑45 seconds). Repeat for all batter.

   Time: PT24M

   Temperature: Medium heat

6. Assemble and Garnish

   Spread a generous spoonful of the lemon yogurt filling onto each warm crepe, roll it up, and dust with icing sugar and a little extra lemon zest.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g