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P.O. Box 27

Amana, Iowa 52203

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Tel: 319-559-0031


Weekend Breakfast Favorite: Crepes with Greek Yogurt and Raspberry-Peach Sauce

July 4, 2016



This recipe is an all-time favorite in our household! My mother used to make crepes for my brothers and I frequently when we were growing up. She would fill them with various types of pie filling and sprinkle powdered sugar on top. Delicious!!


This recipe is a variation of what we had growing up, but with a little less sugar and a little more calcium and protein. I stumbled upon it a few years ago and gave it a try. My husband has deemed it as one of his favorite breakfast meals ever since!


Thankfully, we had a lot of leftover homemade peach preserve from our wedding. We shared various preserves with parting guests as a favor, but there were still a few to spare! I have gotten to use this recipe a lot more frequently over the past year as we try to use up the leftovers!


Keep in mind that this recipe does require some juggling of tasks, so it's a perfect recipe to save for a weekend morning when you're feeling energized.


What do you think?! Let us know on Facebook and Instagram!

Crepes with Greek Yogurt and Raspberry-Peach Sauce



3 large eggs

1 1/4 cups milk

pinch of salt

1 cup flour

1 Tablespoon unsalted butter, melted

1/4 cup peach preserves

1/2 cup frozen raspberries (or mixed berries)

1 Tablespoon lemon juice

1 1/2 cups plain Greek yogurt

3 Tablespoons brown sugar

1/2 teaspoon vanilla



In a medium bowl, whisk the eggs with 1/4 cup of the milk and salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and the melted butter. Let the crepe batter stand at room temperature for about 20 minutes.


In a small saucepan, combine the peach preserves with the raspberries and lemon juice. Cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.


In a bowl, mix the yogurt with the brown sugar and vanilla.


Heat a skillet or crepe pan over moderate heat. Coat pan with non-stick spray between each crepe. Pour about 1/3 cup of crepe batter and immediately rotate pan to evenly spread out batter on pan. Cook the crepe until lightly browned on the bottom. Flip the crepe and cook the other side. Continue making crepes with remaining batter, making sure to use non-stick spray between each round.


Spoon desired amount of yogurt on each crepe and roll them up. Spoon the raspberry-peach sauce on top and serve.


Source: Modified from Food and Wine

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