8ouncesWhipped Cream Cheeseplain or berry flavored
1cupGreek Yogurtplain or vanilla
1tablespoonSugar
For the homemade crepes
3Eggs
1cupMilk
1tablespoonSugar
1teaspoonVanilla Extract
1cupAll-Purpose Flour
½teaspoonSalt
2tablespoonsButtermelted
1tablespoonButter for cooking crepes
Instructions
To make the homemade crepes
In a large bowl, whisk the eggs until completely blended. Add the milk, sugar, and vanilla. Whisk again.
Add the flour and salt, whisk until combined. Now, whisk in the melted butter. Let the crepe batter rest for a few minutes.
Heat a crepe pan or a nonstick skillet over medium heat. When the pan is warm, add a pat of butter. About a teaspoon per crepe. Swirl the butter around the pan.
Pour about ¼ to ⅓ cup of batter into the center of the pan. Swirl the pan lightly until the thin batter covers the bottom of the pan.
Cook the first side of the crepe until golden brown, 1-2 minutes. Using a rubber spatula, gently lift and flip the crepe. It will take about 1 minute for the crepe to cook on the second side.
Set the cooked crepes on a rack to cool until you use up the rest of the batter.
To make the yogurt cream cheese filling
Mix together the Yogurt, Cream Cheese (room temperature), and sugar.
Assembling the blueberry crepes
Fill each crepe with about 2 tablespoons of filling. Roll up and lay the filled crepe on a serving dish. Top the crepes with the blueberry sauce and whipped cream if desired. Or, sprinkle them with powdered sugar.
Notes
I use an 8" crepe pan and about ⅓ cup of batter for each crepe. This recipe makes 8 - 9 crepes.Store any leftover crepe filling and blueberry sauce in an airtight container in the refrigerator. Any left over crepes can be store in a sealed plastic bag, or on a plate covered in plastic wrap, in the refrigerator.