Fridge Friend recipes
Soft Yoghurt Crêpes recipe
Thin, tender crêpes with a subtle tang from yoghurt and a lovely buttery finish. They are versatile enough for breakfast, dessert or an elegant snack.
20 min · Easy · French Jump to method
Ingredients
- 2 Eggs
- 150g Yoghurt
- 200ml Milk
- 50ml Water
- 15g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 109 kcal |
| Protein | 6.9 g |
| Carbohydrates | 5.8 g |
| Fat | 6.5 g |
| Saturated fat | 3.3 g |
| Fibre | 0 g |
| Sugar | 5.8 g |
| Sodium | 64 mg |
Why this works
Light, moderately protein-containing crêpes with some saturated fat; best as part of a balanced meal rather than a high-fibre or low-calorie choice.
Protein from eggs and dairy. Eggs, yoghurt and milk provide useful protein for satiety and tissue maintenance.
Calcium and B vitamins. Milk and yoghurt contribute calcium, with eggs adding B vitamins such as B12 and riboflavin.
Low fibre content. This batter contains no flour or fruit, so it is very low in fibre and may not be very filling on its own.
Method
- Whisk the eggs, yoghurt and milk together in a mixing bowl until smooth.
- If needed, whisk in a little water to loosen the batter to a pourable consistency.
- Melt a little butter in a crêpe pan or frying pan over medium heat.
- Pour in a thin layer of batter, swirl to coat the pan and cook for about 1 minute.
- Flip and cook the second side for 30 seconds, then repeat with the remaining batter.
Make it even more fancy
Other Yoghurt Recipes
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Ham, Cheese and Yoghurt Savoury Muffins
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Simple Baked Egg Pots
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Baked Cheesecake Pots with Yoghurt
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Baked Weet-Bix Custard Squares
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Banana and Blueberry Yoghurt Breakfast French Toast
15 min · Golden slices of bread soaked in a lightly sweet banana, egg and milk batter, then finished with cool blueberry yoghurt. A quick, comforting breakfast with a fruity twist.
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