Rosewater-Cream Crêpes

This crêpe recipe is a keeper. Simple and quick to prepare, it is one of my favorite recipes and will be yours too once you try it. The key ingredient in creating a soft and light crêpe is the Greek yogurt. The sweet and delicious fragrance of the rosewater infused batter and cream pairs wonderfully with the pistachios and the raspberries. Serve to your family and friends as a delightful breakfast or anytime of the day when craving a satisfying dessert.

Bon Appetit!

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast, Dessert

Cuisine French, Mediterranean

Servings 9 crêpes

Calories 170 kcal

Ingredients

250 g Greek yogurt
3 eggs
3/4 cup water (or 1 cup if needed )
1 tbsp rosewater
1 3/4 cups flour
3 tbsp melted butter + more for spreading on the pan during cooking time
1 tsp vanilla extract
Pinch of salt

Filling

2 cups heavy whipping cream
4 tbsp powdered sugar
2 tbsp rosewater
1/2 cup chopped pistachios
1 cup raspberries

Instructions

Place the Greek yogurt, eggs, water, vanilla and 1 tbsp rosewater in a large bowl and using a hand mixer (or you can use a blender or whisk), mix the ingredients until well combined. Add the flour, melted butter and pinch of salt and mix until you have a smooth batter. Let the batter rest for 10 minutes.
Heat a nonstick pan (8.5") over medium to high heat and lightly brush the entire bottom of the pan with melted butter or just rub a small stick of butter on the pan.
Using a ladle, add the crêpe batter to the middle of the pan and quickly rotate the pan to cover the whole bottom with a thin layer.
Cook for one minute or until golden and sides start to crisp. Using a thin spatula, gently flip to the other side and cook for another 30 seconds until lightly golden. Make sure to cook on medium-high heat.
Transfer the crêpe to a plate and cover with a kitchen towel.
Repeat the steps with the rest of the batter and grease the pan as needed.

Filling

Place 2 cups of cold heavy whipping cream in a mixing bowl with the powdered sugar and 2 tbsp rosewater. Whisk on high speed for 1 to 2 minutes until stiff peaks form. Refrigerate until ready to use.

Assemble and Serve

Cut each crêpe in half, place 3 to 4 tablespoons of cream in the middle and gently roll into a cone shape. Dip the top in the chopped pistachios and top with fresh raspberries.

Notes

I didn’t add sugar to the batter since the filling is sweet.

The crêpes can keep in the fridge for up to 3 days or in the freezer for one month.

Fill with the cream at the time of serving.

Rosewater-Cream Crêpes