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Vanilla and Almond Crêpes



– 4 eggs – 1/2 cup Real California vanilla yogurt – 1 tbsp oil – 1/4 lb almonds or 1 cup almond meal – 2 tsp sugar – 1/4 tsp salt – 1 tsp baking powder – 1 tsp cinnamon – Cooking spray – Your choice of filling ingredients, optional
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Place the almonds, if using, in a small food processor. Grind them to a coarse meal consistency. In a small mixing bowl, whisk together the eggs, yogurt and oil until smooth. Gradually add in the almond meal followed by the remaining ingredients. Continue to whisk until everything is well combined.

Coat the bottom of a non-stick frying pan with a thin layer of cooking spray. Heat over medium high heat. Pour ¼ cup of the batter into the center of the pan. Lift the pan off burner and tilt in a circular motion to distribute the batter evenly. Cook the crêpes for 2-3 minutes until set and the bottom has lightly browned. Flip and cook an additional 1-2 minutes. Transfer the cooked crêpes to a plate.

Repeat the process with the remaining batter. These Vanilla Almond Crêpes can be enjoyed by themselves or topped with additional ingredients. If using, place your choice of filling ingredients on half of the crêpe. Roll or fold in quarters to close and secure the filling inside.

Credit: Ariella Nelson – Perspective Portions

Per Order:

Makes 8 servings