Crepes with plums, white peach ,Greek yogurt and caramelized walnuts

By • July 26, 2015 0 Comments

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Author Notes: Thin French crepes with a filling of cooked plums with vanilla and rum , fresh white peach , a whipped Greek yogurt with condensed milk and balsamic vinegar, topped with caramelized walnuts and cinnamon havabunga


Makes 11

Crepes batter

  • 2/3 cup all purpose flour
  • 2/3 cup finely milled corn flour
  • 2 eggs
  • 1 cup milk
  • 1/3 cup Greek yogurt/sour cream
  • 2 tablespoons sugar
  • dashes vanilla
  • dashes cinnamon


  • 1 cup diced plums
  • 1 cup diced peach
  • dashes cinnamon
  • 1/3 cup crushed walnuts
  • 1 tablespoon brown sugar
  • 1 cup Greek yogurt
  • sugar/sweetened condensed milk
  • 1 teaspoon balsamic vinegar
  1. In a big bow combine eggs, milk, Greek yogurt and sugar mix until combined then add the flours (you can use only all purpose white flour if you wish to) , cinnamon and vanilla. Let sit for around 10/15 min while preparing the fillings. Head a pan on medium heat ,put a little bit of oil and using a ladle make the crepes. The batter should be enough for 11/12 crepes.
  2. Put the walnuts either on a heated pan with a tablespoon of sugar and cinnamon , or bake for 5/10 minutes on baking paper. For the fruit combine them in a bow and add vanilla and cinnamon. Mix the Greek yogurt with either sweetened condensed milk or sugar and balsamic vinegar.
  3. To assemble add a tablespoon of the Greek yogurt on a crepe , then put some of the fruit and a little bit of the walnuts.

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