These fresh and fruity crêpes are a fun and healthy way to serve breakfast to your family. Made mostly with fresh fruits and a yogurt filling, they are so tasty that your kids might request them for dessert too! Thank you Alove yogurt for sponsoring this post! The content and opinions expressed in this post are all my own.
Oh yummy crêpes of my childhood.
Saturday mornings were all about TV cartoons, lazying on the couch in my favorite pyjamas, and eating some of the best breakfasts I’ve had to this day.
Being from Quebec, I had the privilege of growing up in a family filled with spectacular home cooks. Once a month, my French Canadian aunts gathered in my mother’s kitchen to teach her how to cook traditional dishes from La Belle Province, while they sipped on green tea and talked about the rise of their favorite new singer – Celine Dion.
“She won Eurovision you know! I think she is going to become very famous one day” said tante Louise, one hot summer’s day.
That’s how my Japanese mother learned to cook French food really well. And she managed to make some of the recipes even better by infusing Japanese flavors into them. Crêpes were one of those dishes that she improved by adding her own Japanese twist and making them super fluffy and fruity.
The recipe I have for you today is inspired by my mother’s wonderful talent to mix Western and Japanese flavors. It’s a simple crêpe recipe with a strawberry yogurt filling that I can’t get enough of, and here’s the twist – the crêpe itself also contains plenty of strawberries!
Let me show you how to make it.
How To Make Strawberry Yogurt Crêpes
This recipe is very easy to make and won’t take more than 20 minutes of your time. The crêpe itself is made using the same ingredients as a traditional one except that I’m swapping regular milk for unsweetened almond milk and adding fresh fruit to it. I’m also skipping the use of sugar since the fruit will add a natural sweetness to the batter.
You can use strawberries or raspberries as they are both delicious and will add a gorgeous pink color to the crêpes.
Here are the ingredients you will need to make the crêpes:
- Fresh strawberries or raspberries
- Unsweetened almond milk
- Whole wheat flour
That’s it! Only 5 ingredients are needed for the batter.
Put the first three ingredients in a blender and when the texture is smooth, run it through a strainer into a mixing bowl to remove the seeds. What you will end up with is a beautiful pink liquid that looks good enough to drink!
Add the flour and oil to the bowl and whisk until you get a smooth batter.
Use a medium or large pan and brush the surface with a little oil. Turn the heat to medium, wait 1-2 minutes to warm up the pan and pour about 1/3 cup of batter. Slowly move the pan from side to side in a swirling motion to help batter spread and thin out.
When the crêpe starts to bubble after a minute or so, flip it over and cook for another minute.
Congratulations, you’ve just made a fruity crêpe!
What better than a creamy yogurt filling to pair with a colorful, light and airy crêpe!
You will need:
- Alove yogurt
- A small banana
- Fresh strawberries or raspberries
The reason I’m using Alove yogurt for this recipe is because of its super silky texture, sweet but not too sweet fruitiness, and yummy chewy aloe bits. It adds an extra layer of flavor and texture to the dish. There is nothing else like it out there; this is one unique yogurt everyone should try at least once in their lifetime.
I’ve tried many yogurts but this one is the most fun to eat, especially if you like aloe drinks! Alove yogurt comes in 6 different flavors – vanilla, blueberry, peach, strawberry, original aloe and kiwi.
You may be lucky enough to find it at your local grocery store but if you can’t, there are plenty of other locations that sell it. Use this store locator to find a store near you.
For this recipe I recommend using strawberry, original aloe or vanilla. All three flavors pair really well with the berry flavor of the crêpe.
Mix all the ingredients for the filling with a spoon and you are done!
Add the filling to the crêpes, drizzle a little pure maple syrup on top, and try not to devour before serving other people – let’s keep it classy folks 😋
Crêpes are not only fun to eat, they can also be served on special occasions like Mother’s Day (get the kids to cook for mom!) or Valentine’s Day. Especially when they look as pretty as these ones!
If you loved this recipe, you might also like these fruity overnight oats.
Did you like this Strawberry Yogurt Crêpes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Strawberry Yogurt Crêpes
These fresh and fruity crêpes are a fun and healthy way to serve breakfast to your family. Made mostly with fresh fruits and a yogurt filling, they are so tasty that your kids might request them for dessert too!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5-6 crêpes 1x
- Category: Desserts
- Method: Stove top
- Cuisine: French
- 2 containers of Alove aloe vera yogurt, strawberry, vanilla or original aloe flavor
- 12–14 raspberries or 6 strawberries, chopped bite size
- 1 small banana, peeled and chopped bite size
- 1/2 cup unsweetened almond milk
- 3 large eggs
- 150 grams (about 1 1/2 cup) fresh raspberries or strawberries
- 3/4 cup whole wheat flour
- 2 tablespoons vegetable or grapeseed oil
- 1–2 tablespoons vegetable oil or grapeseed oil
- 100% pure maple syrup, for drizzling (optional)
- Add all the ingredients for the filling in a bowl and stir. Set aside.
- Put milk, eggs and raspberries (or strawberries) in a blender and blend until smooth.
- Pour the mixture through a strainer into a large mixing bowl to remove the seeds and remaining chunky bits.
- Whisk in oil and whole wheat flour until the batter is smooth.
Making the crêpes
- Brush a little oil on a nonstick pack and turn the heat to medium.
- Pour about 1/3 cup batter in the pan and move the pan in a swirling motion to spread the batter evenly. The thinner the crêpe, the better it will taste.
- Cook for 1-2 minutes or until you see bubbles appearing, flip over and cook for another minute.
- Transfer to a plate and repeat this step with the remaining batter.
- Put two crêpes on each plate and divide the filling evenly by spreading it in the center of each crêpe.
- Take the left side of the crêpe and fold just past where the filling ends. Do the same with the right side.
- Drizzle with pure maple syrup and serve.
The filling will keep refrigerated for up to 2 days.
The crepes without the filling will keep wrapped in plastic wrap or in an airtight container for up to 2 days. Reheat in a pan over medium heat for about 30 seconds on each side.
Keywords: recipe, pancake, breakfast, brunch, Valentine's Day, Mother's Day