If you have picky eaters, than you know how difficult it can be to fill your kids with nourishing, healthy food. This yogurt crepe recipe combines some of the most nourishing, yet cheap, ingredients we keep in our home; yogurt and eggs. Our homemade yogurt costs about $4/gallon, and five dozen eggs costs somewhere around $15.
My oldest hates eating eggs, however, they are so good for your health and they’re probably the most affordable source of protein we can get our hands on. Win, win. So, over the years I’ve come up with some creative ways to get him excited to eat his eggs. Hint: He asks me to make this recipe at least once a week.
What you’ll need to make this yogurt crepe recipe from scratch
This recipe is super simple. It takes about five minutes to mix it all together and start cooking. You’ll need:
- 8 Eggs. Low quality eggs are pretty affordable. If you can afford it though, definitely go for pastured eggs. The nutrition from a pastured egg is leaps and bounds more than the conventionally produced eggs.
- Whole fat yogurt. Adding yogurt to crepes adds a lovely depth of flavor, without being overpowering. If your family is not used to eating fermented foods, don’t worry. I doubt they will even notice the slightly sour flavor in these crepes.
- Melted butter. We always use salted butter, even for the things we aren’t supposed to like Italian meringue buttercream. You can also sub out the butter with coconut oil if you wish.
- Organic unbleached flour. Cause why would you want to consume bleach?
- Sea salt. We love Redmond’s Real Salt, it’s soooo good.
- 8 inch cast iron skillet. Cooking in the cast iron makes it super easy to shape the crepes.
How to make this yogurt crepe recipe
- First mix together the melted butter and flour. By mixing the flour into the butter first, you prevent the flour from forming clumps in the batter. You can just dump all the ingredients into a bowl and stir it up if you don’t mind the clumps, though.
- Add remaining ingredients to the bowl and mix.
- Preheat skillet over medium high heat for about 2 minutes. Grease with butter or coconut oil and pour a scant 1/2 cup of the crepe batter into the pan. Lift the pan gently and tip it all around to evenly distribute the batter.
- Cook for 2-3 minutes, or until the batter is no longer shiny and looks set.
- To flip, lift the pan and hold your spatula underneath the pan. Flip the pan to allow the crepe to fall onto the spatula, then gently return crepe to the pan. You can also slide your spatula underneath the crepe, however, I’ve found doing that breaks a lot of my crepes. Still delicious though, even if broken!
- Cook for an additional 2-3 minutes and then flip out onto a plate.
- Grease the pan in between each crepe to prevent sticking.
- Serve with whipped cream and fruit for a breakfast your kids will absolutely love!
This recipe will make 8 crepes, meaning every crepe your child eats = one egg! It’s honestly amazing to see your kids eating nourishing food without complaint 😀
You can easily double up this recipe if you’re feeding more people and/or find yourself with an abundance of eggs. If you have more than one pan, use them both at the same time to make the cooking go a lot faster.
How to make homemade, naturally sweetened whipped cream
No crepe is complete without whipped cream and fruit in my opinion. At the very least it needs some sweetness to go with it. Homemade whipped cream is super easy if you have a handheld mixer or stand mixer. It’s also much more affordable then those cans from the store, plus homemade doesn’t have any funky ingredients.
With crepes, we usually use one cup of cream at a time. Mix a couple tablespoons of maple syrup or honey into the cream. You can also add vanilla extract. You can also customize whipped cream by adding any other kind of extract, such as peppermint, almond, coconut, orange. The choice is up to you. Being creative in the kitchen is a lot of fun 🙂
Mix the cream and maple syrup over medium speed for a few minutes until the cream has about doubled in size and forms soft peaks. If you whip too long your cream will thicken into a chunky, butter like thing.
If you try this recipe let me know what you think! How did your kids like it? I’d love to hear all about it in the comments below. 🙂
Yogurt Crepes
With five simple ingredients you can create a nourishing breakfast even your pickiest eaters will love.
Ingredients
For the crepes
- 8 large eggs
- 1 cup whole fat yogurt
- 3 tbsp melted butter
- 3/4 cup unbleached all purpose flour
- 1/4 tsp sea salt
For the whipped cream
- 1 cup heavy whipping cream
- 2-3 tbsp pure maple syrup, or honey
Instructions
- In a large bowl combine yogurt and flour. Then mix in the melted butter.
- Add eggs and salt to the bowl and mix.
- Preheat an 8" cast iron skillet over medium heat for about 2 minutes. Grease pan with butter.
- Measure a scant 1/2 cup of the crepe batter and pour into the pan. Swirl it around until the pan is evenly coated. Cook for 2-3 minutes or until the crepe is no longer shiny and looks set. Flip and cook for an additional 2-3 minutes.
- Repeat until all crepes are cooked. Grease the pan in between each crepe.
- To make the whipped cream, add heavy cream and maple syrup to a large bowl. Using a hand mixer, beat the cream at medium speed for about 3-5 minutes or until the cream about doubles and size and becomes thick. It should form soft peaks.
- Serve crepes with whipped cream and fruit, or any other fillings you would like. 🙂
Notes
Crepes can be a little tricky to flip. Make sure your pot is plenty hot and well greased before adding the crepe batter. Allow your crepe to become well set before flipping. You may need to reduce heat to make sure the outside doesn't burn while allowing the crepe enough time to set.
To add more flavor to the whipped cream you can add any extract you'd like, vanilla, peppermint, almond, orange... have fun with it 🙂
You can substitute the butter with coconut oil.
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