¼ cup(s), (60ml)
½ cup(s), (80g)
99% fat-free plain yoghurt
2 x 3 second spray(s)
- Whisk egg, flour and milk in a medium size bowl until smooth.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Pour half the batter into pan, swirling to coat base. Cook for 1–2 minutes or until bubbles appear on surface. Turn and cook for 1–2 minutes or until crepe is lightly browned. Transfer to a plate and cover to keep warm. Repeat to make 2 crepes.
- Fold crepes in quarters. Serve topped with berries and yoghurt.
TIP: Crepe batter can be made ahead and kept covered in the fridge for up to 1 day. Add it: 2 tsp maple syrup to drizzle in Step 3. Swap it: Yoghurt for 2 tbs low-fat smooth ricotta cheese.