Crepes with Vanilla Creme & Strawberry Poppy Seed Filling

Crepes with Vanilla Creme & Strawberry Poppy Seed Filling

Total Time: 30 minutes
Makes: 4 servings

A delicious breakfast or dessert, these crepes are made with simple ingredients and filled with an easy greek-yogurt/vanilla filling.


1/4 teaspoon Table-Grind Sea Salt 4.23 oz.

1/2 teaspoon Organic Vanilla Extract 2 fl. oz.

1/2 teaspoon Organic Whole Poppy Seeds 2.40 oz.

1/2 cup All-Purpose Flour.

2 Large Eggs.

1/2 cup Whole Milk.

4 tablespoons Maple Syrup.

1 tablespoon melted Butter.

1 cup Plain Greek Yogurt.

2 cups Sliced Strawberries.


In a large bowl, combine all the ingredients for the crepes all-purpose flour, 1/4 teaspoon sea salt, 2 large eggs, 1/2 cup whole milk, 2 tablespoons maple syrup, 1 tablespoon melted butter.

Whisk/stir until smooth.

Heat an 8” non-stick pan over medium-low heat.

Place a scant ¼ cup of batter in pan.

Swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.

Cook for about 1 minute, until the edges begin to peel away from the sides of the pan and look golden.

Flip and cook for another 30 seconds.

Layer crepes on a plate, continuing until all the batter is gone.

While the crepes are cooking, combine the ingredients for the filling in a bowl 1 cup plain Greek yogurt, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon poppy seeds and stir to combine.

Once everything is done, assemble the crepes.

Spread a thin layer of the filling over each crepe along with a couple slices of strawberries.

Fold the crepes and repeat with all the crepes/filling.

Divide the crepes onto four plates and top with remaining strawberries, poppy seeds, and a drizzle of maple syrup.


Use blueberries or raspberries in place of the strawberries, depending on the season.

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