Makes 6 crêpes
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For the crêpes:

  1. In a bowl, stir together the strawberries and yoghurt for the filling. Place in the fridge until ready to serve.
  2. In a blender, combine the strawberries, milk and eggs. Whizz until smooth.
  3. Pour the mixture through a sieve into a large mixing bowl to remove the seeds.
  4. Whisk in the butter and flour to form a smooth batter. Place in the fridge for one hour, then whisk again.
  5. To cook the crêpes, heat a little butter in a non-stick pan over a medium heat.
  6. Add a ladleful of batter to the pan and swirl to spread the batter evenly.
  7. 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.
  8. Transfer to a plate and repeat this step with the remaining batter, adding a little extra butter to the pan when necessary.
  9. On serving plates, add some filling to the centre of each crêpe and fold the sides up around the filling.

Note: Vanilla yoghurt can be used as an alternative to plain yoghurt, if you wish.

Nutrition Facts

Per Serving: 185kcals, 7.8g fat (4g saturated), 20.1g carbs (7g sugars), 8.2g protein, 1.6g fibre, 0.104g sodium

Mother’s DayBreakfast & BrunchLow-fatPancake TuesdaySpecial OccasionsMake it HealthyVegetarian

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