Apple and cinnamon crepes served with Greek yoghurt
4 serves
10 m
15 m
Ingredients
Apple filling
- 2 ½ medium Granny Smith apples, peeled, cored and diced
- 1 teaspoon cinnamon
- 1 tablespoon water
Crepes
- 1 egg
- ½ cup reduced fat milk
- ¾ cup wholemeal plain flour
- 1 tablespoon honey
- Spray olive oil
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- 4 tablespoons reduced fat Greek yoghurt, to serve
- 1 tablespoon honey, to serve
Method
Step 1
For apple filling, place apples, cinnamon and water in a medium sized saucepan over medium-low heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 8-10 minutes or until apple is tender. Set aside.
Step 2
In a large mixing bowl, whisk eggs, milk, plain flour and honey and until mixture is smooth and lump free.
Step 3
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Using a ladle, scoop approximately ½ cup batter into the pan and distribute the batter around the pan so the crepe is as thin as possible. After 1-2 minutes or when little air bubbles appear, flip the crepe over using a spatula. Cook on the other side for 1-2 minutes and transfer to a plate. Repeat for the remaining mixture.
Step 4
To serve, place crepe on a plate, top with apples and 1 tablespoon Greek yoghurt and a drizzle of honey.
