Berry vanilla crepes
Featherlight crepes folded over yoghurt and berries makes a fitting grand finale
⅔ cup(s), (100g)
¾ cup(s), (180ml)
Vanilla bean extract
Plain or natural yoghurt, full-fat, no added sugar
4 x 3 second spray(s)
- Sift the flour and sugar into a large bowl and make a well in the centre. Place eggs, milk and vanilla into a medium bowl and whisk to combine. Whisk milk mixture into flour mixture until smooth. Stand for 30 minutes.
- Lightly spray a medium (20cm) non-stick frying pan with oil and heat over medium heat. Add 2 tablespoons of the batter to pan and swirl to coat the base. Cook for 1 minute, then turn crepe and cook for a further minute or until golden. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 8 crepes.
- Arrange 2 crepes on each plate. Top half of each crepe with 50g Yogurt and sprinkle with berries. Fold crepes over to enclose filling. Dust with icing sugar and serve.