| Servings | serves |
Ingredients
Filling
- 300 grams Berries defrosted
- 1 Apples peeled and cut into 1-cm cubes
- 1/3 cup Brown Sugar
- 1/4 cup Orange Juice
- 3 tablespoons Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Ginger grated or 1/8 teaspoon ground ginger
- 1/4 teaspoon Lime Zest
- 1/8 teaspoon Cinnamon
Crepes
- 1 cup Plain Flour
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- 2 Eggs
- 1 1/2 cups Milk
- 2 tablespoons Butter melted
- 3/4 teaspoon Vanilla Extract divided
- 1 cup Greek Yoghurt
- 2 tablespoons Honey
Ingredients Filling
Crepes
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Instructions
- Simmer all filling ingredients in a 2-litre saucepan over medium heat. ¬Reduce heat and simmer for 15 minutes, until thickened. Let cool.
- Prepare crepes: mix flour, sugar and salt in a large bowl. Place eggs, milk, melted butter and 1/4 tsp of the vanilla extract in a blender. Add flour mixture and blend until it reaches the consistency of cream.
- Allow batter to stand at room temperature for 15 minutes.
- Whisk yoghurt, honey and remaining vanilla extract in a small bowl.
- Coat an 18- to 20-cm nonstick fry pan with cooking-oil spray and heat over medium-high heat. Pulse blender a few times to stir batter. Pour 1/4 cup of the batter into the centre of the hot pan and swirl to cover more of the pan. When crepe just sets and is bubbling all over (about 40 to 60 seconds), flip with a spatula and cook for 20 to 30 seconds longer. Remove to a plate; repeat to make 12 crepes.
- Spread each crepe with 1 1/2 tbs of yoghurt mixture (leave a 1-cm border) and spoon 1 1/2 tbs of the filling down centre of crepes. Roll from the bottom up. Place 2 crepes on each of 6 plates.
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