Yields 3 Crepes

Festive Fourth of July Crepes

Light and delicate crepes stuffed and topped with fresh fruit to make your morning just a bit more sweet.

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons margarine or butter (melted)
  • 1 cup plain yogurt
  • 1/2 cup cranberry juice
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries or raspberries
  • Cookware used:
  • 10 Inch Saute Skillet


  1. Whisk together flour and eggs in a large mixing bowl. Gradually add the milk, water, and vanilla – stirring to combine. Add salt and butter or margarine, beat until smooth.
  2. Spray skillet with non-stick spray (you will only need to spray the first time) and heat at medium setting. Using approximately 1/2 cup for each crepe, pour batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, and turn to cook the other side. Stack the finished crepes on a plate.
  4. Using a whisk, blend the yogurt and cranberry juice together until smooth.
  5. Place a row of fruit down the middle of the crepe and top with a spoonful of yogurt mixture. Roll up as you would a burrito but don’t close ends. Top crepes with fruit and yogurt. You can also pour some maple syrup over crepes for added sweetness.



1055 cal


28 g


166 g


36 g
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