Crepes with Honey and Yoghurt
28/5/2011
Serves 10
Honey and your favourite yoghurt are the perfect condiments for these light crepes.
Ingredients
| 2 | Eggs |
| 200 ml | Milk |
| 2 tsp | Runny honey, floral |
| 1 tsp | Olive oil |
| 100 g | Flour |
| 1 pinch | Salt |
| 1 to drizzle | Extra virgin olive oil |
| 1 cup | Natural yoghurt, creamy |
| 4 tbsp | Honey |
Directions
- Put the eggs, milk, honey, oil, flour and salt in the food processor. Process for about 30 seconds until well mixed. Stand the mixture for 30 minutes.
- To cook the pancakes, heat a teaspoon of oil in an 18cm frying pan. (I keep a special pan for this that is never washed, and over the years it has developed a “non-stick” surface.) Pour a generous tablespoon of batter into the pan, swirl it around so it spreads well, then cook over a medium heat until golden. Carefully turn over and cook the other side.
- Repeat, lightly greasing the pan as necessary, stacking the finished crepes so they remain moist. Serve 2 per person with Dried figs and mandarins in honey(recipe on FoodHub), yoghurt and an extra drizzle of honey.
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