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Lemon Yoghurt Crepes

Lemon Quark Crepe
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 mins


  • 500g Natural Yoghurt (reserve half for filling)
  • 2 eggs
  • 1/2 cup milk
  • 1 cup plain flour
  • 2 tbsp coconut oil
  • 1 pinch salt
  • 1 tbsp honey
  • 1 tsp vanilla essence
  • 1 500g Natural Yoghurt (use remainder from crepe mixture)
  • 2 tbsp. honey
  • Zest of half lemon
  • Lemon juice of half lemon
  • ½ tsp. vanilla essence


  1. For crepe mixture, place yoghurt, eggs, flour, coconut oil, salt, honey and vanilla essence in bowl and mix well. Set aside.
  2. For filling, place remaining yoghurt, honey, lemon juice, lemon zest and vanilla essence in bowl and mix well. Set aside.
  3. Heat a non-stick pan, and ladle crepe mixture onto pan ensuring surface is covered. Heat on low for 3 minutes or until golden on each side and place crepe on a separate plate, and repeat until mixture is all used.
  4. To assemble the crepe spoon two tablespoons of the filling onto the centre of the crepe, add any fruit such as strawberries and gently fold over. You can add extra filling mixture on top too! Top with extra strawberries and enjoy!

Watch how to make it…