Recipe: Crepes with Blueberry Lemon Filling

Makes 8-10 crepes.

¾ cup all- purpose flour
½ tsp. salt1 tsp. baking powder
(for sweet crepes, 2 Tbsp. sugar)
2 eggs
1 – 1 ½ cups milk
(1 tsp. vanilla, OR ½ tsp. finely grated lemon rind OR 1 tsp. dried herbs – try oregano, thyme or rosemary)

2 cups plain greek yogurt
1/2 tsp. finely grated lemon rind
3 Tbs. Powdered sugar
1 cup blueberries, thawed if frozen


Put dry ingredients in a large bowl. Mix them together very well. If using dried herbs or lemon zest, add to dry ingredients.

Measure 1 cup of milk into a measuring cup. Break the eggs into the milk and stir very well. If using vanilla, add to liquid ingredients.

Make a hole in the middle of the flour and pour in the eggs and milk. Mix together with as few strokes as possible. A few lumps are fine, but don’t leave a whole herd of them. Let batter stand for a minute or two, then check consistency. It should be something like heavy cream. Gently stir in more milk as needed.

Heat a non-stick skillet. Brush very lightly with oil. Pour 2-3 Tbsp. of batter into the skillet and swirl to form a thin, thin layer. Let cook until lightly browned, about 1 minute. Turn and cook second side until browned, another 45 seconds or so.

Mix yogurt with sugar and add fruit. If possible, chill for an additional hour. Scoop 1/3 cup mixture into each of 8 crepes. Sprinkle with additional powdered sugar if desired.