Yoghurt Crepes

30 minutes


125 g all-purpose flour

75 g FAGE Total 0%, 2%, 5%

4 large eggs, room temperature

300 ml water

2 tablespoons granulated sugar

½ teaspoon vanilla extract

¼ teaspoon salt




Berries – raspberries, blueberries, or strawberries


Yogurt topping:

75 g FAGE Total 0%, 2%, 5% (½ of small cup)

2 tablespoons maple syrup

½ teaspoon vanilla extract

  1. In a large bowl, whisk together flour, yogurt, eggs, water, sugar, vanilla extract, and salt until smooth.
  2. Let it rest for 5 minutes
  3. While the batter is resting, make the yogurt topping.
  4. In a small bowl, mix yogurt, maple syrup and vanilla extract. Set aside.
  5. Heat a 30 cm non-stick skillet over medium-high heat. Add a small pat of butter and pour onto the pan, swirl the pan around to create a thin, even layer of batter. Cook for 2 minutes. Flip over and cook for another minute. Repeat until all the crepes are done.
  6. Add your favorite berries on top of the crepes and roll into a cylinder shape.
  7. Top with yogurt topping, and extra berries. Serve immediately.