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 |
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- 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, yoghurt and an extra drizzle of honey.