Crepes topped with yogurt
Preparation time
10 minutesCooking time
20 minutesServing time
Serves 4 (makes 8 crepes)
Ingredients
- Crepe batter:
- 1 cup plain flour
- 2 large eggs
- ½ cup milk, of your choice
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted plus 1 extra tablespoon, for cooking
- To Serve:
- 8 heaped tablespoons Farmers Union Greek Style Yogurt
- ½ punnet raspberries
- ½ punnet blueberries
- ½ punnet blackberries
- 4 tablespoons maple syrup
Method
Step 1
Whisk flour and eggs together in a large mixing bowl. Gradually add in milk and water, stirring to combine. Add salt and melted butter and whisk until smooth.
Step 2
Heat a very small amount of butter in a large non-stick frying pan over medium-high heat, then wipe pan clean using paper towel. Add 1⁄4 cup of batter to the pan and reduce heat to low. Tilt the pan so that the batter coats the surface evenly.
Step 3
Cook until the top of the crepe is not longer wet and the bottom has turned lightly brown, approximately 1-2 minutes. Run a spatula around the edge of the pan to loosen the crepe, flip and cook until the other side has turned lightly brown. Transfer to a plate and repeat until all the batter is used.
Step 4
To serve, place 2 crepes on a plate and top with 2 heaped spoonfuls of Farmers Union Greek Style Yogurt and a sprinkle of raspberries, blueberries and blackberries. Finish with a drizzle of maple syrup and serve immediately.
