Crepes with spiced honey yoghurt

Start your weekend off in the French fashion with this delicious crepe recipe. Serve for brunch filled with spiced honey yoghurt, sprinkled with almonds and dusted with icing sugar

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 8 frozen crêpes
  • 375 gram Greek-style vanilla yoghurt
  • 2 tablespoon honey, plus extra, to serve
  • 1/2 teaspoon ground cinnamon
  • 25 gram butter
  • 500 gram strawberries, hulled and halved
  • 2 tablespoon flaked almonds, toasted
  • icing sugar, to dust


  • 1
    Heat the crêpes following packet instructions. Keep warm.
  • 2
    Place the yoghurt, honey and cinnamon in a bowl, stirring well to combine.
  • 3
    In a medium frying pan, heat the butter on medium. Add the strawberries and cook for 3-4 minutes until heated through and tender.
  • 4
    Place the crêpes on serving plates. Top with the warm strawberry mixture. Drizzle with the yoghurt. Fold in half. Pour on a little extra honey. Serve sprinkled with the toasted almonds and dusted with icing sugar.


  • You can make the yoghurt mixture up to three days ahead. Store covered in the fridge. - For best results, assemble just before serving.

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