Strawberry yoghurt crêpes

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Strawberry_Crepes_Easy Food

Makes 6 crêpes


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


  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.

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


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