Fantastic yoghurt crepes that you might try for the nearest weekend breakfast – and the recipe will definitely come in handy for the British Pancake Day too :). What makes them different from classic crepes? They smell and taste like yoghurt, they’re fluffier (slightly thicker) and very soft. They’re delicious with a sweet curd cheese filling, fruit sauce, or honey with berries. It’s also a great way to use up leftover yoghurt — instead of Greek yoghurt (which I recommend most), you can use plain natural yoghurt. Highly recommended!
Ingredients for 8 crepes (about 20 cm in diameter).
Ingredients for yoghurt crepes:
- 200 ml milk
- 150 g Greek yoghurt
- 2 large eggs
- 130 g plain flour
- 30 g butter, melted
- 20 g sugar
- a pinch of salt
For frying:
- rapeseed oil or clarified butter (ghee)
Sift the plain flour into a bowl, then add the sugar and salt. Add the milk, Greek yoghurt, eggs and melted butter to the dry ingredients, mixing with a whisk. Stir until you get a smooth batter, or blend it with a hand blender. Set the prepared batter aside for 30 minutes.
Grease a frying pan (about 20 cm base diameter) with a little clarified butter or oil and heat it up. Pour in a thin layer of batter and spread it evenly over the pan. Fry for about 1 minute over medium heat. When the whole surface of the crepe is lightly set, flip it with a spatula and cook for another 30 – 40 seconds, until lightly golden. Transfer to a plate.
Serve the yoghurt crepes with any sweet filling, for example a sweet curd cheese filling, and drizzle with raspberry sauce.
Enjoy!
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