Mixed Berry Crepe Recipe
french crepe, vanilla greek yogurt, mixed berry compote, strawberries, powdered sugar, whipped cream (served cold)
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Ingredients
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Crepe Batter
Vanilla Greek Yogurt Filling
Mixed Berry Compote
Toppings & Garnish
Pan & Finishing
Method
Crepe Batter
Make the batter
In a blender or large bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 2 tablespoons melted unsalted butter, 1 teaspoon granulated sugar, 1/4 teaspoon fine salt, and 1/2 teaspoon vanilla extract. Blend or whisk until completely smooth and slightly frothy, about 20–30 seconds in a blender or 2–3 minutes by hand. Let the batter rest at room temperature for 20–30 minutes to relax the gluten (rest can be skipped if pressed for time, but crepes will be more tender with rest).
Cook the crepes
Heat a 8–10 inch nonstick skillet or crepe pan over medium heat. Brush or wipe the pan lightly with a little melted butter. Pour about 1/4 cup of batter into the center of the pan, immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook until the edges lift and the underside is lightly golden, about 45–60 seconds. Flip with a spatula and cook the second side 10–20 seconds until set. Transfer to a plate and stack covered with a towel to keep pliable. Repeat with remaining batter (should yield ~8–10 crepes depending on size). Re-butter pan lightly as needed.
Vanilla Greek Yogurt Filling
While crepes rest, stir together 1 cup plain Greek yogurt, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth and slightly sweetened. Taste and adjust sweetness as desired. Keep chilled until assembly.
Mixed Berry Compote
Cook compote
In a small saucepan over medium heat combine 1 cup frozen mixed berries, 1/2 cup fresh halved strawberries, 2 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, and 1 tablespoon water. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until berries break down and sauce thickens slightly, about 6–8 minutes. If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering compote; cook 1 additional minute. Remove from heat and let cool to room temperature (compote will thicken further as it cools).
Assembly & Serving
To assemble each crepe, lay one crepe flat on a plate. Spread about 2 tablespoons of the vanilla Greek yogurt evenly over the center of the crepe, leaving a 1/2-inch border. Spoon 1–2 tablespoons of the cooled mixed berry compote over the yogurt. Fold the crepe in half or into a roll/envelope as preferred.
Plate 2 crepes per serving (or 1 large if preferred). Top with a dollop (about 2 tablespoons) of whipped cream and a few sliced strawberries. Dust lightly with powdered sugar (about 1/2 tablespoon per serving) and garnish with fresh mint if using.