before the confectioner's sugar

So crêpes. Thin pancake like layers that can be made to satisfy the savory or the sweet tooth. This morning, Esther and Angela came over for brunch. Proper brunch needs to have at least one salty and one sweet dish. Otherwise, you always end up craving the other at the end of the meal. For the sweet dish, I went with a crêpe filled with a sweet yogurt cream.

Most sweet crepes will use whipped cream, so this is a great alternative. You’ll want to use a thick yogurt, like Greek yogurt so that the filling doesn’t get too runny. You can make your own Greek yogurt by straining out regular yogurt for 8-12 hours in a cheesecloth. It should be the consistency of sour cream.

raspberry crepe
We realized we forgot… confectioner’s sugar!

The other thing to take note of for crêpes is that you need to allot at least 20 minutes for the batter to sit. You want a thin layer, so by letting the batter sit for 20 minutes to even overnight, you allow the flour particles to expand and absorb more water. The first few crepes that come out of the pan are always duds. It takes a couple of tries to get used to how high the heat needs to be and how much batter you need for just the right thickness.

Instead of using preserves like the original recipe suggested, we felt the sweet yogurt filling was sweet enough. We drizzled some maple syrup and garnished it off with fresh raspberries. Definitely a winner. It’s a very light and somewhat of a healthy breakfast (considering we’re using Greek yogurt instead of whipping cream).


Crêpes with Sweet Yogurt and Raspberry
Adapted from FOOD & WINE

Makes around 8 crepes


  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch of salt
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups plain Greek-style yogurt
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • Maple syrup for drizzling
  • Raspberries


In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crêpe batter stand at room temperature for about 20 minutes. In another bowl, mix the yogurt with the brown sugar and vanilla.

Heat a 10-inch crêpe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crêpe batter and immediately rotate the pan to evenly coat the bottom. Cook the crêpe until lightly browned on the bottom, about 45 seconds. Flip the crêpe and cook until brown dots appear on the other side, about 15 seconds longer. Transfer the crêpe to a large baking plate covered with parchment paper. Continue making crêpes with the remaining batter, brushing the pan with the remaining melted butter as needed.
Spoon 3 tablespoons of the yogurt onto each crêpe and roll them up. Transfer to plates. Serve with fresh raspberries.

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This post is part of a series featuring recipes from the FOOD & WINE archive.  As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE.  I received a subscription to FOOD & WINE for my participation.