French crepe with caramelised apple and vanilla yoghurt
This gourmet crepe filled with warm golden apple and creamy yoghurt is so easy to prepare and uses just five ingredients
Reduced fat oil spread
1 medium, peeled, cut into thin wedges, cored
1 individual, frozen, just thawed
Vanilla yoghurt, 99% fat-free, no added sugar
- Melt the spread in a small frying pan over medium heat and cook the apples, turning occasionally, for 5 minutes or until golden on each side. Add 1/3 cup (80ml) water (be careful of the steam) and cook, covered, for 3-4 minutes or until the apple is tender but still keeps its shape. Sprinkle over the sugar and cook for a further 1 minute or until caramelised.
- Meanwhile, heat the crepe following the packet instructions.
- Arrange the apple on the crepe. Top with the Yoghurt and fold crepe to cover the filling. Cut the crepe in half to serve.