Honey and Greek Yogurt Crepes
Delicate, golden-brown crepes filled with a velvety layer of thick Greek yogurt and a generous drizzle of floral honey.
15 min
Cook time
2
Servings
Medium
Difficulty
~940
Calories
Nutrition (per serving)
940
Calories · kcal
24
Protein · g
150
Carbs · g
27
Fat · g
Ingredients
- plain flour — 125g
- large eggs — 2
- semi-skimmed milk — 250ml
- sunflower oil — 1 tbsp
- Greek yoghurt (5% fat) — 200g
- wildflower honey — 30g
Method
- 1
In a large bowl, whisk the flour, eggs, milk, and half the oil until the batter is smooth and free of lumps.
- 2
Heat the remaining oil in a non-stick frying pan over a medium heat.
- 3
Ladle a thin layer of batter into the pan, tilting it to coat the base evenly.
- 4
Cook for 1-2 minutes until the edges lift and the underside is golden, then flip and cook for a further 30 seconds.
- 5
Remove the crepe from the pan and keep warm, repeating until all batter is used.
- 6
Serve each crepe with a dollop of Greek yoghurt in the centre and drizzle with honey before folding or rolling.
Allergens to check
Gluten, Dairy, Eggs
Why this works
The natural acidity and creaminess of the Greek yoghurt perfectly balance the sugary sweetness of the wildflower honey, while the neutral, thin crepe base acts as the ideal canvas for these contrasting textures.
Equipment
mixing bowl, whisk, non-stick frying pan, ladle, palette knife
Scan your ingredients, get recipes
Photograph what's in your kitchen and get recipes that use only those — no extra shopping, no waste.