Crepes with honey and yoghurt

Honey and your favourite yoghurt are the perfect condiments for these light crepes.

Ingredients

2	Eggs
200 ml	Milk
1 tsp	Olive oil
2 tsp	Runny honey, floral (Main)
1 pinch	Salt
100 g	Flour
1 to drizzle	Extra virgin olive oil
1 cup	Natural yoghurt, creamy
4 Tbsp	Honey

Directions

1. 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.
2. 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.
3. 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, yoghurt and an extra drizzle of honey.