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Strawberry Yogurt Crêpes

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5-6 crêpes 1x
  • Category: Desserts
  • Method: Stove top
  • Cuisine: French


These fresh and fruity crêpes are a fun and delicious 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! 




  • 2 containers of Alove aloe vera yogurt, strawberry, vanilla or original aloe flavor
  • 1214 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

Other ingredients

  • 12 tablespoons vegetable oil or grapeseed oil
  • 100% pure maple syrup, for drizzling (optional)



  1. Add all the ingredients for the filling in a bowl and stir. Set aside.

Crêpe Batter

  1. Put milk, eggs and raspberries (or strawberries) in a blender and blend until smooth.
  2. Pour the mixture through a strainer into a large mixing bowl to remove the seeds and remaining chunky bits.
  3. Whisk in oil and whole wheat flour until the batter is smooth.

Making the crêpes

  1. Brush a little oil on a nonstick pack and turn the heat to medium.
  2. 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.
  3. Cook for 1-2 minutes or until you see bubbles appearing, flip over and cook for another minute.
  4. Transfer to a plate and repeat this step with the remaining batter.
  5. Put two crêpes on each plate and divide the filling evenly by spreading it in the center of each crêpe.
  6. Take the left side of the crêpe and fold just past where the filling ends. Do the same with the right side.
  7. 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.


  • Serving Size: 1 crepe
  • Calories: 198
  • Sugar: 9.9 g
  • Sodium: 68.4 mg
  • Fat: 7.8 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 24.1 g
  • Fiber: 3.3 g
  • Protein: 9.8 g
  • Cholesterol: 95 mg

Keywords: recipe, pancake, breakfast, brunch, Valentine's Day, Mother's Day

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