Crepes With Fruit (possibly Stuffed With A Sweet Filling) Recipe

Crepes Batter

Begin by preparing the crepe batter. In a medium bowl, mix together approximately 30-60 grams of all-purpose flour, 60-120 milliliters of milk, 1-2 eggs, 5-15 grams of melted butter, a pinch of salt, and, if desired for sweetness, 5-10 grams of sugar. Whisk the ingredients until the batter is smooth. Let it rest for about 20 minutes to allow the flour to absorb the liquid, resulting in a more cohesive batter.

Cooking the Crepes

Heat a non-stick frying pan over medium heat and lightly grease it with a little butter or oil. Pour or ladle some batter into the pan, tilting and swirling the pan to spread the batter thinly across the surface. Cook for 1-2 minutes until the edges start to lift, then flip the crepe over and cook for another minute or so until lightly golden. Transfer to a plate and repeat with the remaining batter.

Preparing the Filling

For the filling, use approximately 230 grams of 6% fat yogurt as the base. You can add sliced kiwi or any other fruits of your choice to the yogurt, mixing gently to combine. If additional sweetness is desired, a small amount of honey or maple syrup can be mixed into the yogurt.

Assembling the Crepes

Lay each cooked crepe out flat on a serving plate. Spread a generous amount of the yogurt and fruit mixture over half of the crepe. Carefully fold the crepe in half over the filling, then fold again if desired to create a quarter-circle or simply roll it up. Repeat with the remaining crepes and filling. Serve immediately, garnished with extra fruit slices and a dusting of powdered sugar for extra flair.