Instructions

• Place the crepe batter ingredients in a blender in the order listed: ½ cup lukewarm water, 1 cup milk (room temperature), 4 large eggs, 4 Tbsp melted unsalted butter, 1 cup all-purpose flour, 2 Tbsp sugar, and a pinch of salt. Blend for about 1 minute, or until the batter is smooth and well combined.
• Heat a good nonstick skillet over medium heat. Melt a small amount of the additional unsalted butter (the “plus more to sauté”) to lightly coat the pan.
• Pour about 3 Tbsp of batter into the skillet and immediately tilt and swirl the pan so the batter spreads into a thin, even crepe. Cook the crepe until the bottom is golden, about 1 minute, then flip and cook the other side for about 15 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter, melting more butter in the skillet as needed between crepes.
• While the crepes are cooking (or after), make the Greek yogurt filling: in the bowl of a mixer, cream together 6 oz cream cheese (room temperature) and 1/3 cup granulated sugar until smooth. Add 1 cup Greek yogurt and beat on medium–high speed with the whisk attachment (or an equivalent whisk) until the mixture is smooth and creamy. Set aside; refrigerate the filling if not using right away.
• To assemble, spread a thin layer of the Greek yogurt cream over a crepe, then roll the crepe or fold it into quarters with the cream on the inside. Repeat with remaining crepes and filling.
• Serve assembled crepes immediately. Any unused filling or unserved crepes should be refrigerated.