Strawberry Yoghurt Crêpes

For the filling: In a bowl, stir together the strawberries and yoghurt for the filling. Place in the fridge until ready to serve.

For the crêpes: In a blender, combine the strawberries, milk, eggs. Whizz until smooth. Pour the mixture through a sieve into a large mixing bowl to remove the seeds. Whisk in the butter and flour to form a smooth batter. Place in the fridge for one hour, then whisk again.

To cook the crêpes, heat a little butter in a non-stick pan over a medium heat.

Add a ladleful of batter to the pan and swirl to spread the batter evenly. Cook for 1-2 minutes or until you see bubbles appearing on the top of the crêpe, then flip over and cook for another minute.

Transfer to a plate and repeat this step with the remaining batter, adding a little extra butter to the pan when necessary.

On serving plates, add some filling to the centre of each crêpe and fold the sides up around the filling.