Peach Yogurt Crepes

While crepes can seem tricky, this recipe is practically foolproof—just follow the simple steps and you’ll have a fresh stack ready in no time. The peach-yogurt filling comes together in minutes and is easy enough for even the youngest family members to help with.

Serve the crepes with sliced peaches, a drizzle of maple syrup, and a cup of coffee for the ultimate breakfast!

rep Time: 30 minutes 

Makes: 8 Crepes with Filling

Let's Get Cookin'

Let's Get Cookin'

• Whatcha need:

  Crepes

  • 1 ½ cups all-purpose flour

  • ½ tsp salt

  • 2 cups milk

  • 4 large eggs

  • Butter, for frying

  Filling

  • 1 pint heavy whipping cream

  • 2 containers Savannah’s Peach Painterland Sister’s Yogurt

  • 1/2 cup sugar

  • Fresh peaches and maple syrup for topping

• Whatcha Do:

  1. Combine the flour, salt, milk, and eggs in a large bowl and whisk vigorously until a smooth, lump free batter forms. Set the batter aside to rest while you make the filling. 

  2. In a large bowl, combine the heavy whipping cream and sugar. Beat on high speed until the cream is thick and whipped. Gently fold in the two containers of peach yogurt until smooth. Set aside while you cook the crepes. 

  3. Heat a large skillet with curved sides over medium high heat, and melt a small amount of butter to grease the pan. Pour about 2/3 cup of batter into the pan. Tip: To Ensure a thin and even crepe, pick up the pan and gentle swirl it around in a circular motion so that the batter spreads out evenly. It should also run up the sides a little, which will help the edges to get crispy and resist tearing when flipped. As soon as the batter seems set, quickly flip the crepe and cook the other side until just golden brown and crispy. 

  4. Pipe a thick line of filling into the center of each crepe and gently roll it up. Top with more filling as well as fresh peaches and maple syrup. Serve immediately and enjoy! 

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