1-Getting started with this crepes with Greek yogurt cream recipe is straightforward and fun. First, combine all crepes batter ingredients in the order listed ½ cup lukewarm water, 1 cup milk at room temperature, 4 large eggs, 4 tablespoons unsalted butter melted, 1 cup all-purpose flour (or the optional mix of ½ cup whole wheat flour and ½ cup all-purpose flour), 2 tablespoons sugar, and a pinch of salt in a blender. Blend for 1 minute until smooth and well combined.

2-Next, heat a small amount of butter in a non-stick skillet over medium heat, and pour about 3 tablespoons of batter into the pan, swirling to spread it thinly, then cook for about 1 minute until golden on the first side. Flip and cook for an additional 15 seconds, then repeat with the remaining batter. In a mixing bowl, cream together 6 ounces cream cheese at room temperature and ⅓ cup granulated sugar, then add 1 cup Greek yogurt and mix on medium-high with a whisk attachment until smooth and creamy. If you’re not using it right away, chill the filling.

3-Finally, spread a thin layer of the Greek yogurt cream on each crepe, roll or fold into quarters with the cream inside, and serve topped with fresh berries for a refreshing touch. If you enjoy experimenting with sides, try pairing this with our shrimp salad recipe for a light meal that adds variety. The whole process takes about 30 minutes to prepare and 30 minutes to cook, for a total of around 1 hour.