Whole wheat crepes with stuffed with a Greek yogurt filling and topped with blueberry pear compote. Perfect for breakfast or dessert!
Crepes…I LOVE them! If you don’t, you can stop reading this right now…and we might not be friends. Just kidding, I’ll still be your friend, but it will be my mission to find a crepe recipe that will make you fall in love with the deliciousness that is crepes!
Funny story – I actually ate my first crepe when I was a child while I was having a sleep over at my cousin’s house. My aunt made us this new breakfast called flat pancakes. Interesting, I thought. It’s like pancakes, but instead are more skinny and flimsy and you get to play with them! We rolled them up with syrup, lemon juice and powdered sugar – YUM! I came home and told my mom all about flat pancakes and made her call my aunt for the recipe so we could have them at home. We were all flat pancake eatin’ fools…and still are!
Since that day I have never looked back. Flat pancakes, or as I have now come to know them, crepes, are one of my absolute favorite breakfast items. I love the versatility of crepes – from sweet to savory, the filling and topping options are endless! There is a crepe recipe out there for everyone – I promise you!
As I was thinking about the fall seasonal produce, I wanted to incorporate some into my love for crepes – thus, my recipe for Stuffed Crepes with Blueberry Pear Compote was born. I almost called this recipe Whole Wheat Crepes with Greek Yogurt Filling and Blueberry Pear Compote, but I felt that was a bit of a mouth full – so I shortened it a bit for ya’ll. You can thank me later.
I love how the blueberries bring such a vibrant color to the pears in this compote! I wasn’t expecting such a dramatic color change, but it really turned out quite beautiful…and tasty! The best thing about this compote, is it can be used for so many other dishes, too, such as with pork chops.
{Whole Wheat} Stuffed Crepes with Blueberry Pear Compote - perfect for breakfast OR dessert! Share on X
Now to the filling – I wanted to make a satisfying, yet lighter filling – so I turned to my go-to ingredient: Greek yogurt. Now to make this even better, when I was at the grocery store I found a new Greek yogurt item: Greek cream cheese! I’m in love!
I was going to make the filling with Neufchatel cheese, but when I found this I just HAD to use it. If you can’t find the Greek cream cheese at your store, go ahead and use the Neufchatel cheese instead. Take a look at the nutritional comparison of the Greek cream cheese (on top) to the Neufchatel cheese (on bottom, which is advertised as 1/3 less fat than regular cream cheese):
So while still tasting great, this Greek yogurt gives you less fat and sodium and more protein! Awesome.
Now back to the star of this post, the actual crepes! I used a skillet to make my crepes – no expensive space wasting crepe maker needed. All you do is grease your skillet with some non-stick cooking spray, pour about 1/4 cup batter into the skillet, then quickly lift and tilt the pan to spread the batter evenly across the bottom. Cook until little bubbles start to form on the crepe, then flip over and cook until lightly browned on the other side. Remove from the skillet and repeat until all the batter is used. Easy peasy!
All you’re left with is to stuff and top those babies!
Whole Wheat Crepes with Pear Compote and Greek Yogurt Filling
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Whole wheat crepes with stuffed with a Greek yogurt filling and topped with blueberry pear compote. Perfect for breakfast or dessert!
Ingredients
Whole Wheat Crepes:
- 1/2 cup whole wheat flour
- 1 cup low-fat or skim milk
- 1 egg
- 1/2 Tablespoons canola oil
- 1/8 teaspoon salt
Greek Yogurt Filling:
- 1 1/2 cup plain non-fat Greek Yogurt
- 6 oz Greek cream cheese (or Neufchâtel cheese), softened
- 2 Tablespoons honey
Pear Compote:
- 2 ripe but firm pears, peeled, cored and chopped
- 1/2 cup blueberries
- 1/3 cup apple juice
- 1/4 teaspoon ground cinnamon
- pinch grated nutmeg
- 2 teaspoons unsalted butter (optional)
- 1 Tablespoon lemon juice
Instructions
For the Crepes:
- In a blender (or using a beater), combine the flour, milk, egg, oil and salt. Blend until combined, making sure there are no clumps and the batter is smooth.
- Heat a heavy non-stick skillet over medium-high heat. Spray with non-stick cooking spray and pour about 1/4 cup batter into pan. Immediately lift and tilt pan around to spread a thin layer of batter evenly across the bottom of the skillet.
- Cook about 1 minute or until the edges are golden brown. Flip crepe and cook other side about 30 seconds. Transfer cooked crepe to a plate. Repeat until all the batter is used.
For the Greek Yogurt Filling:
- In a medium bowl, cream together the Greek cream cheese and honey. Add in the Greek yogurt and beat on medium/high speed until smooth and creamy. Set aside (refrigerate if not using immediately).
For the Blueberry Pear Compote:
- Place the pears, blueberries, apple juice, cinnamon, nutmeg and butter (if using) into a small pan and cook over medium heat, stirring occasionally, for about 10 minutes.
- Add lemon juice and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes.
Putting it all together:
- Place cooked crepes on individual plates. Divide the Greek yogurt filling evenly among crepes.
- Roll each crepe and top with blueberry pear compote.
Nutrition
- Serving Size: 1 crepe
- Calories: 215
- Sugar: 19 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 38 mg
Tell me: What is your favorite flat pancakes crepe filling or topping?
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