Recipe Today of Bavarian Crepes

Recipe Today of Bavarian CrepesRecipe Today of Bavarian Crepes


For The Crepes:

  • 1 cup all-purpose flour
  • 2 tbsps sugar
  • ½ tsp sea salt
  • 1 ½ cups milk
  • 3 large eggs
  • 3 tbsps unsalted butter, melted
  • 1 tsp vanilla extract

For The Filling:

  • 1 cup plain Greek yogurt
  • 2 tbsps honey
  • ½ tsp vanilla extract
  • 2 cups fresh mixed berries
  • powdered sugar for dusting


  • Turn on your Kitchenin KM50 Stand Mixer and blend together the milk, eggs, melted butter and vanilla extract in the mixing bowl. In a separate bowl, whisk together the flour, sugar, and salt. Gradually add the wet ingredients to the dry ingredients, stirring constantly, until the batter is smooth and well combined.
  • Preheat a nonstick crepe pan or skillet over medium-high heat. Grease the pan lightly with butter or cooking spray. Using a ladle or spreader, pour about ¼ cup of batter into the center of the pan, swirling it around to create a thin, even layer. Cook the crepe for about 1-2 minutes, until the edges begin to lift away from the pan and the underside is lightly golden. Carefully flip the crepe using a spatula, and cook for another 30 seconds on the other side. Repeat with the remaining batter, stacking the finished crepes on a plate as you go.
  • To make the filling, mix together the Greek yogurt, honey, and vanilla extract in a medium bowl until smooth. Spread a spoonful of the yogurt mixture over the surface of each crepe, leaving a small border around the edges. Top the yogurt with a handful of fresh mixed berries, folding the crepe in half or rolling it up like a burrito.
  • Dust the finished crepes with powdered sugar, and serve immediately. Enjoy!

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