Plate of crepes with fruit on top

Honey and Vanilla Crepes with Greek Yoghurt

Prep Time , Cook Time , Serves 2-3.


  • 1 cup flour (can use GF), sifted
  • 1 cup milk
  • 3 free range eggs
  • 1 rounded teaspoon Taylor Pass Creamed Clover honey
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Butter for frying


  • 1 cup Greek yoghurt
  • 1 tablespoon Taylor Pass Manuka Blend honey
  • 1 teaspoon vanilla extract


  • Sliced fresh strawberries and fresh blueberries


  1. Whisk all the crepe ingredients together and leave the batter to rest at room temperature for 30 minutes or up to 24 hours in the fridge.
  2. Heat a little butter in a skillet over a medium heat. Add roughly 1/3 cup of batter (adjust for your pan). Swirl the batter around the pan to create a very thin layer.
  3. When the edges become papery and are easy to lift from the sides, flip the crepe and cook the other side for another minute.
  4. Move finished crepe to a plate and keep warm while you cook the remaining batter.
  5. Lay sliced strawberries and fresh blueberries on ¼ of each crepe, drizzle with honey and fold to create a pocket.
  6. Mix together the yoghurt, honey and vanilla extract.
  7. Serve 2-3 crepes to each person with a dollop of the yoghurt, more berries and a drizzle of honey.
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