There’s something truly indulgent about a plate of warm crepes, especially when they’re filled with luscious yogurt and sweet chocolate chips. These Yogurt and Chocolate Chip Crepes are an absolute delight for breakfast, brunch, or even dessert. The soft and fluffy texture combined with the chocolatey goodness makes them irresistible!

Why Make This Recipe

This recipe is perfect for anyone who wants to savor a deliciously sweet treat without spending hours in the kitchen. The combination of yogurt adds a creamy richness, while the chocolate chips bring a delightful burst of flavor in every bite. Plus, they’re quick to whip up and can impress even the pickiest eaters in your family!

How to Make Yogurt and Chocolate Chip Crepes

Ingredients:

1 egg
3 tablespoons of sugar (45 g)
1 sachet (8 g) of vanilla sugar
3 tablespoons of oil (45 ml)
125 g (1/2 cup) of yogurt
60 ml (1/4 cup) of milk
190 g (1/2 cup) of flour
10 g (2 teaspoons) of baking powder
50 g (1/4 cup) of chocolate chips

Directions:

In a mixing bowl, combine the egg, sugar, and vanilla sugar. Whisk until smooth.
Add the oil, yogurt, and milk to the mixture, and stir well.
Gradually add the flour and baking powder to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Heat a non-stick skillet over medium heat and pour a ladle of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden.
Repeat with the remaining batter. Serve warm.

How to Serve Yogurt and Chocolate Chip Crepes

These delightful crepes are best served warm straight off the skillet. You can stack them on a plate and dust with powdered sugar, serve with a dollop of whipped cream, or even drizzle with chocolate sauce or maple syrup for an extra touch of sweetness. Fresh fruit, like strawberries or bananas, also makes a lovely addition!

How to Store Yogurt and Chocolate Chip Crepes

If you have leftover crepes, simply allow them to cool to room temperature, then stack them between sheets of parchment paper in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, just pop them in the microwave for a few seconds or warm them up in a skillet.

Tips to Make Yogurt and Chocolate Chip Crepes

Make sure your skillet is hot enough before pouring in the batter; this ensures a nice golden color and fluffy texture.
Don’t overmix the batter! A few lumps are okay; overmixing can lead to tough crepes.
Experiment with different mix-ins like nuts or diced fruit for a twist on the classic recipe.

Variation

Feel free to change up the flavors by substituting the vanilla sugar with other extracts, like almond or hazelnut. You can also swap the chocolate chips for berries, nut butter, or even savory ingredients like ham and cheese if you want a different taste altogether!

FAQs

Can I make the batter ahead of time?
Yes! You can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a good stir before cooking.

Can I freeze the crepes?
Absolutely! Once cooled, stack the crepes with parchment paper between them in a freezer-safe container. They can be frozen for up to two months.

What can I use instead of yogurt?
You can substitute yogurt with sour cream or cottage cheese for a similar texture and taste.

Yogurt and Chocolate Chip Crepes

Deliciously sweet crepes filled with creamy yogurt and chocolate chips, perfect for breakfast or dessert.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size crepes

Ingredients

For the Crepe Batter

1 pc egg
3 tablespoons sugar (45 g)
1 sachet vanilla sugar (8 g)
3 tablespoons oil (45 ml)
125 g yogurt (1/2 cup)
60 ml milk (1/4 cup)
190 g flour (1/2 cup)
10 g baking powder (2 teaspoons)
50 g chocolate chips (1/4 cup)

Instructions

Preparation

In a mixing bowl, combine the egg, sugar, and vanilla sugar. Whisk until smooth.
Add the oil, yogurt, and milk to the mixture, and stir well.
Gradually add the flour and baking powder to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.

Cooking

Heat a non-stick skillet over medium heat and pour a ladle of batter onto the skillet.
Cook until bubbles form on the surface, then flip and cook the other side until golden.
Repeat with the remaining batter, serving warm.

Notes

Serve with powdered sugar, whipped cream, chocolate sauce or maple syrup. Store leftovers in an airtight container for up to 3 days; reheat in the microwave or skillet. Don't overmix the batter and make sure the skillet is properly heated.