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Bookmark Recipe

Strawberry Yoghurt Crêpes

6 people
30 min
Nutrition per serving
  • kcal
    185kcal
  • protein
    8.2g
  • carbs
    20.1g

Ingredients

    • 20 strawberries, hulled and chopped
    • 250g plain or vanilla yoghurt

     

    For the crêpes:

    • 150g fresh strawberries, hulled
    • 120ml milk
    • 3 large eggs
    • 30g butter, melted, plus extra for cooking
    • 90g whole wheat flour

     

Main

    • 20 strawberries, hulled and chopped
    • 250g plain or vanilla yoghurt

     

    For the crêpes:

    • 150g fresh strawberries, hulled
    • 120ml milk
    • 3 large eggs
    • 30g butter, melted, plus extra for cooking
    • 90g whole wheat flour

     

Method

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.

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Method

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.