These dessert crepes made with fresh fruit and Cabot Greek Yogurt make a delightful breakfast or brunch when you want something elegant but easy to make. Made with flour, eggs, sugar, milk and your favorite liqueur, these crepes are tasty on their own. However, when filled with assorted berries and fruit – and topped with Cabot Vanilla Bean Low Fat Greek Yogurt – they reach a whole new level of flavor that you and your family will love. Share this Dessert Fruit Crepes with Cabot Greek Yogurt recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

Looking for more ways to substitute with Greek Yogurt? Check out our Greek Yogurt Substitution Guide and learn about all the great benefits you receive simply by cooking and baking with Greek Yogurt.

To make 12-16 servings, whisk together the flour, eggs and sugar in a medium bowl, until well blended. Gradually add the milk and liqueur while continuing stir; continue whisking until batter is smooth and no lumps of flour remain. Cover bowl and refrigerate for at least one hour before making crepes.

When ready to make crepes, heat a small (4-to 5-inch) crepe pan or skillet over medium heat. When pan is hot, lightly grease bottom and sides with melted Cabot Salted Butter or Cabot Unsalted Butter (a pastry brush works well for this).

Whisk crepe batter again. With a ladle or spoon, add 1 to 1 ½ tablespoons of batter to the pan. Working quickly, tilt pan, using the back of a tablespoon to guide batter so it coats entire bottom of pan and is as thin as possible.

Flip crepe over with a thin spatula (a silicone high-heat spatula works best) after about 30 seconds, when edges begin to brown and batter begins to set. Let crepe cook on second side for a few seconds, then transfer to a platter to cool.

If crepes are browning too slowly or quickly, adjust heat as needed. Continue making crepes until batter is all used, making sure they don’t touch while cooling. Stack crepes, cover tightly and refrigerate.

Preheat oven to 350°F when ready to serve. Lightly grease baking sheet or shallow baking dish.

Separate crepes gently. Place a heaping tablespoon of fruit on one quarter of each crepe; fold bottom half of crepe over filling to form a semi-circle, then fold in half again to form a small triangle. Place in prepared dish.

Bake for about 7 minutes or until warmed through and slightly puffed. Serve topped with a dollop of Cabot Vanilla Bean Lowfat Greek Yogurt.

For a quick and delicious Greek Yogurt recipe that will fuel you for breakfast or for a healthy midday snack, try our Maple Moo Smoothie. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on these Dessert Fruit Crepes with Cabot Greek Yogurt, so please rate and review the recipe when you have the chance.