If you’re anything like us, no workweek morning—no matter how hectic—is complete without a cup of coffee, a scroll through Instagram, and a yogurt parfait. Packed with vitamins, protein, lactic acid, and lipids, this superfood is a wonderful (not to mention delicious) way to get yourself feeling energised. But what if we told you that yogurt is healthy not only as a food but also as a skincare ingredient?
It’s true: We’ve been noticing yogurt popping up in all sorts of skincare products as of late, and we’re fully on board. Our latest discovery? Aveeno recently added yogurt to its oatmeal-infused Active Naturals Daily Moisturizing skincare line, and the result is a luxurious, nourishing lineup of products that lets us indulge in a little much-needed “me time” at home before or after a jam-packed day.
Sounds nice, right? Ahead, follow us through our morning routine (and check out one of our favorite yogurt-based breakfast recipes while you’re at it).
The place we start our mornings? In the shower with Aveeno Daily Moisturizing Yogurt Body Wash. It comes in two scents (Apricot & Honey and Vanilla & Oats), and it gently cleanses skin, leaving it moisturised and super soft. After toweling off, we follow up with Aveeno Daily Moisturizing Body Yogurt Lotion. Infused with nutrient-rich yogurt, it’s incredibly hydrating, and we can’t get enough of the scent. The creamy formula sinks in and lasts all day, providing moisture that can be felt on the skin for up to 48 hours.
Now that we’re feeling awake and invigorated, onto the recipe…
Makes approximately 14 crepes. Double the recipe if you want a taller crêpe cake.
Crêpe batter ingredients
½ cup lukewarm water
1 cup milk, room temperature
4 large eggs
1 tbsp. unsalted butter, melted, plus more to sauté
1 cup all-purpose flour
2 tbsp. sugar
Pinch of salt
Vanilla yogurt crème ingredients
1 cup vanilla Greek yogurt
6 oz. (¾ package) cream cheese, room temperature
⅓ cup granulated sugar
Apricot preserves ingredients
1 lb. ripe apricots, halved and pitted
1 tsp. lemon juice
⅓ cup granulated sugar
2 tbsp. dark rum (optional)
Honey oats ingredients
1 ½ cups old-fashioned oats
¼ tsp. salt
3 tbsp. sugar
3 tbsp. honey
1 ½ tbsp. coconut oil
⅛ tsp. vanilla extract
To make the crêpes
1. Place crêpe-batter ingredients into your blender in order listed above. Blend for 1 minute (or until smooth, bubbly, and well combined). Let batter sit for 1–24 hours.
2. Melt a small dot of butter in nonstick skillet over medium heat. Add ¼ cup batter, and swirl the pan to distribute batter evenly and form thin crêpe. Cook until golden on the first side (about 1 minute). Using a spatula, slowly work up the edges of the crêpe, and flip to cook another 15 seconds on the second side. Repeat with remaining batter. Let crêpes cool completely.
To make the vanilla yogurt crème
1. In the bowl of your mixer, cream together 6 ounces cream cheese and ⅓ cup granulated sugar. Mix in 1 cup vanilla Greek yogurt, and beat on medium/high speed with the whisk attachment until smooth and creamy. Set aside until ready to use. Refrigerate if not using right away.
2. Alternatively, should you wish to use just the vanilla yogurt crème as a healthier option, do not mix in sugar and cream cheese. Use yogurt as is for the remainder of the recipe.
To make the apricot preserves
1. In the bowl of a food processor, add pitted apricots, 1 teaspoon lemon juice, and ⅓ cup sugar, and pulse several times (or until apricots are coarsely chopped).
2. Transfer apricot mixture to the stove, and lightly boil over medium heat uncovered for 10 minutes, stirring occasionally to prevent scorching. Add more sugar to taste, depending on how sweet your apricots are.
3. Simmer another 1–2 minutes, or until apricots are heated through and softened. Keep 1 cup of apricot preserves in the pan. Refrigerate any leftovers.
4. Optional: Add in 2 tablespoons of dark rum, stir, and simmer until alcohol is evaporated. If mixture becomes too thick, add a tablespoon of water under you reach your desired consistency.
5. Allow preserves to cool completely before assembly.
To make the honey oats
1. Pour oats, salt, and brown sugar into a bowl, and stir to combine.
2. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve coconut oil, and add vanilla and almond extract.
3. Pour honey mixture over oats, and stir so that they’re evenly coated.
4. Pour oat mixture evenly onto parchment-lined baking sheet.
5. Bake for 5 minutes; then stir and spread back to an even layer. Return to oven for 5 more minutes, or until golden brown around edges.
6. Pour the granola onto a piece of wax paper to cool. Spread it out into a thin layer—about ½ inch thick. Let cool completely.
7. Alternatively, you can use store bought honey oat granola.
To assemble the crêpes
1. Ensure all components are completely cooled. If anything is still warm, the yogurt and apricot preserves will melt during assembly.
2. Place one crêpe on the centre of a plate or cake stand. Spread 2–3 tablespoons vanilla yogurt crème (or regular vanilla yogurt!) onto of the crêpe.
3. Spread 1 tablespoon apricot preserves over the yogurt. If you enjoy the crunch of granola, you can also top the apricot preserves with a tablespoon of granola.
4. Place another crêpe on top of the first layer, and repeat steps 2 and 3 until all crêpes are used.
5. Finish off the top of the crêpe cake with another generous spread of vanilla yogurt cream (or regular vanilla yogurt), apricot preserves, and a heap of granola. Additionally, I also sliced up a fresh apricot to top the crêpe cake.
Tell us: What’s your go-to morning routine?