Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Banana
Maize, corn
Egg, hen
Milk, cow
Intolerances
Contains lactose
Contains gluten
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Yoghurt Crepes
Category: Breakfast
30m 8 servings 391kcal / 1630kJ
Description
An alternative Greek taste of breakfast crepes full of proteins.
Ingredients
120 ml Corn oil
150 gr Wheat flour, white, plain
6 item Eggs, chicken, white, raw, large, item
100 ml Water, distilled
1.5 teaspoon (tsp) Salt
40 gr Butter
450 gr Yogurt, greek style, plain (5%)
40 gr Honey
1 item Oranges, medium, item
2 item Bananas, large, item
30 gr Raspberries, raw
Servings scaling: 8
Preparation
Preparation for this recipe is easy and quick to complete.
Prepare the mixture the previous evening and let it rest in the fridge overnight.
In a mixing bowl add the corn oil, the eggs, the water, and the yoghurt. Mix only 350gr of yoghurt. Keep the rest aside to use later for serving the crepes. Mix all the ingredients with a whisk.
Add the flour and salt to the mixture and continue mixing all the ingredients until it gets a smooth homogeneous texture.
Cut the butter into small pieces.
Use a non-stick frying pan to cook the crepes.
Heat the pan over high heat greasing it with one piece of butter each time. Wait till the butter melts before you add the mixture. Lower the heat to medium to prevent the crepe from getting sticky at the bottom of the pan.
Cook the crepes on medium heat.
Pour a small portion of the mixture into the pan and make sure the mixture covers the bottom. Turn around the pan at both sides so that the mixture goes all around the bottom.
Cook one side for 1-2 min. When the crepe is ready from that side, it will unstick when rocking the pan.
The next step is the trickiest! Flip the crepe on the other side. Cook it for another 1-2 min.
Continue cooking the rest of the mixture.
As long as you finish cooking the crepes. Serve them with raspberries, bananas, orange slices, yoghurt, and honey.
