Pairs well with Eggless Crepes with Yogurt and Mixed Berry Filling
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Eggless Crepes with Yogurt and Mixed Berry Filling
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Light and delicious eggless crepes filled with a sweet yogurt cream and fresh mixed berries, perfect for any time of the day.
00:15:00 total
Serves 6
easy
Breakfast
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Ingredients
- milk - 370 g (use 370 g)
- all-purpose flour - 180 g (type 00 flour, 180 g)
- butter - 50 g (50 g melted for batter plus extra for greasing pan)
- ground cinnamon - 1/2 teaspoon (1/2 teaspoon)
- fine salt - a pinch (a pinch)
- natural plain yogurt - 300 g (300 g for filling)
- icing sugar - 35 g (35 g for sweetening yogurt filling)
- blackberries - 200 g (200 g, halved)
- raspberries - 200 g (200 g, halved)
- fresh mint leaves - watch the video to see (for garnish)
Instructions
- Prepare the batter: In a bowl, combine the flour, ground cinnamon, and a pinch of salt. Add the melted butter and milk, then whisk until smooth. Let the batter rest in the fridge for 30 minutes.
- Cook the crepes: After resting, stir the batter again. Heat a pan and add a knob of butter to grease it. Pour batter to form thin crepes. Cook until edges lift easily, then flip to cook the other side. Stack cooked crepes on a plate.
- Prepare the filling: In a bowl, mix the natural plain yogurt with icing sugar until well combined and smooth.
- Assemble the crepes: Fold each crepe in half, then in quarters. Place a dollop of the yogurt filling on top or inside the crepe. Add halved blackberries and raspberries. Garnish with fresh mint leaves for freshness.
- Serve: Serve immediately and enjoy the light, flavorful crepes.
