Fresh pear crepes with maple yogurt recipe

Published February 8, 2011 1:30AM (EST)



  • 4 eggs
  • ¾ cup milk
  • ¼ cup plain yogurt
  • 2 tablespoons oil
  • 1 cup flour
  • ¾ teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon grated orange rind
  • Powdered sugar, for dusting


  • 2 cups firm strained yogurt (strain yourself as describe above or use a pre-strained product like Fage brand)
  • ¼ cup maple syrup
  • 2 teaspoons vanilla
  • Fresh pears, sliced


  1. Beat eggs; add milk, yogurt, oil, flour, salt, sugar and rind in a mixing bowl until smooth. (Or use a blender.) Leave at room temperature for one hour for the air to bubble out of it.
  2. Meanwhile, mix strained yogurt with maple syrup and vanilla.
  3. Heat a 10-inch skillet over medium heat.
  4. Brush with oil or butter and spoon in 3 tablespoons of batter. Tilt skillet to spread the batter evenly in the pan.
  5. Cook over medium heat for 15 to 20 seconds, or until edges of crepe pull away from sides of pan. Lift crepe with fingers and cook other side for a few seconds, then turn immediately onto waxed paper.
  6. Repeat until batter is used up, oiling pan after each crepe.
  7. Place a few tablespoons of filling in one-half of the crepe and top with slices of pear. Fold the other half over.
  8. Dust with powdered sugar.

By Fusun Atalay

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