The avocado brings creaminess and a faint richness; the yogurt brings a lightness that keeps the filling from being too dense; the crème fraîche adds a tang that lifts the whole thing. Lemon juice keeps the avocado from browning and adds the brightness the filling needs. The crêpes themselves are plain and delicate, a neutral canvas that lets the avocado filling come through without competition.

This recipe makes four crêpes, the right number for two people to have two each as a dessert that feels considered without requiring much effort. It works as the finish to a dinner or as a breakfast that leans sweet, depending on what the day calls for. The filling can be made slightly ahead, though the crêpes are always better fresh from the pan.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

FOR THE CRÊPES

All-purpose flour
Egg
Milk
Butter

FOR THE FILLING

Avocados
Lemon juice
Yogurt
Crème fraîche
Sugar

Strawberries

Powdered sugar

How to Make Crêpes Filled with Creamy Avocado

Clean the avocados and cut the fruit in smaller pieces.
Place avocado, lemon juice, yogurt, crème fraîche, and sugar in a blender and pulse until creamy.
Make the crepes.
Mix all ingredients to make the crepes batter.
Heat butter in a skillet (10 inch) and pour 1/8 of the batter in the skillet. The crepes need to be thin, really thin. Make sure you have the right skillet, one that does not stick and you’ll be fine. Learn here how to make crêpes.
Allow the batter to spread over the bottom of the skillet.
When top of crêpe is dry, flip crepe and bake the other side another minute. Keep crepes warm.
Fill each crepe with 1/8 of the avocado cream and fold twice or roll. Allow the filling to flow to the edges.
Serve 2 crêpes on a plate, decorate with strawberries and dust with powdered sugar.

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