Crepes with Berries and 5am Yoghurt

CREPES WITH BERRIES and 5AM YOGHURT

Ingredients (serves four) 

For the crepes 

3 eggs

About 120g plain flour

Pinch of salt

375ml milk

Butter

1 cup of 5am yoghurt

For the filling 

2 cups of mixed berries (strawberries, blackberries, raspberries)

pinch of  sugar

8 tablespoons of organic strawberry jam

4 teaspoons of organic honey

Method 

To make the crepes 

Sift the flour and the salt into a bowl.

Whisk the eggs with the milk and then gradually pour in the flour, whisking continuously until smooth. Pour the batter through a sift and cover with cling film and leave to rest in the fridge for at least half an hour.

Beat the batter with a whisk before using.

Melt about 1 teaspoon of butter in a pan over a medium heat (preferably non-stick pan)

Give the pan a jiggle so the entire base is covered with the hot melted butter.

Once the butter starts to become almost golden brown in colour take a little kitchen paper and wipe out the bottom of the pan to remove excess butter yet leaving enough to allow the crepes to cook without sticking. Add a ladle of the crepe mix and really shake the pan around to spread the mix over the entire base of the pan.

When the crepe is browned on the underside use a spatula to flip it over and brown on the other side.

Once both sides are browned place the crepes on an upside down plate with a clean tea towel over the top and set-aside until ready to use.

For the filling 

Wash and dry the berries and then pop them into a bowl and sprinkle over the sugar, toss to combine, cover with cling film and place in the fridge for at least 30 minutes.

To assemble

Spread the jam evenly over one side of each crepe and then fold each crepe in half and then in half again. Place the folded crepes side by side onto a greased baking tray and pop into a pre-heated oven on 180c for five minutes to warm them through.

Once warm remove the crepes from the oven and arrange between the plates. Spoon the berries over the crepes, add a healthy dollop of 5am yoghurt to the side of each crepe and finally drizzle a little honey over the top of each plate and serve immediately.