Honey and Vanilla Crepes with Greek Yogurt
Prep Time , Cook Time , Serves 2-3.
Ingredients
- 1 cup flour (can use GF), sifted
- 1 cup milk
- 3 free range eggs
- 1 rounded teaspoon Taylor Pass Creamed Clover honey
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter for frying
HONEY YOGURT
- 1 cup Greek yogurt
- 1 tablespoon Taylor Pass Manuka Blend honey
- 1 teaspoon vanilla extract
TO SERVE:
- Sliced fresh strawberries and fresh blueberries
Instructions
- Whisk all the crepe ingredients together and leave the batter to rest at room temperature for 30 minutes or up to 24 hours in the fridge.
- Heat a little butter in a skillet over a medium heat. Add roughly 1/3 cup of batter (adjust for your pan). Swirl the batter around the pan to create a very thin layer.
- When the edges become papery and are easy to lift from the sides, flip the crepe and cook the other side for another minute.
- Move finished crepe to a plate and keep warm while you cook the remaining batter.
- Lay sliced strawberries and fresh blueberries on ¼ of each crepe, drizzle with honey and fold to create a pocket.
- Mix together the yogurt, honey and vanilla extract.
- Serve 2-3 crepes to each person with a dollop of the yogurt, more berries and a drizzle of honey.