French crepes with yoghurt and blueberries

Instructions

1. Whisk flour, pinch of salt and egg in a large bowl until just combined. Slowly whisk in milk until combined. Stir in spread. Set aside for 1 hour to rest.
2. Heat a small non-stick frying pan over medium-high heat. Lightly spray with oil. Pour a small ladleful of batter into pan, swirling to cover the base. Cook for 1 minute before carefully flipping over with an egg lifter. Cook other side for 1 minute. Repeat with remaining batter and oil spray to make 4 crêpes. Serve with yoghurt and blueberries.