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Photo of Berry vanilla crepes by WW

Berry vanilla crepes

Total Time
55 min
10 min
15 min
Featherlight crepes folded over yoghurt and berries makes a fitting grand finale


Plain flour

cup(s), (100g)

Caster sugar

1 tbs


2 medium

Skim milk

¾ cup(s), (180ml)

Vanilla bean extract

1 tsp

Plain or natural yoghurt, full-fat, no added sugar

400 g

Fresh berries

500 g

Icing sugar

2 tsp

Oil spray

4 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.