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Ingredients
- For the crepe batter
- 100g/4oz plain flour
- 1 egg
- 300ml/10fl oz milk
- For the filling
- 375g/13oz fresh black cherries
- 25g/1oz icing sugar
- 150g/5oz Greek-style yogurt
- 2 tablespoons vegetable oil
Instructions
- To make the crêpe batter, whisk together the flour, egg and milk until
smooth. Cover and set aside for 30 minutes. - For the filling, pit the cherries and halve or quarter them if they are
large. Stir the icing sugar into the yogurt. - Brush a 15cm/6in non-stick crêpe pan very lightly with oil, and heat
until hot. - Whisk the batter well, and thin it with a little extra milk if it is too thick.
Pour one-eighth of the batter into the hot pan, and swirl it around to
cover the bottom. Cook for 1–2 minutes until golden underneath, then
turn over and cook the other side. - Turn the crêpe out of the pan. Repeat with the remaining mixture until
you have 8 crêpes, adding more oil as necessary. Stack them between
sheets of greaseproof paper on a plate as you cook them. Rest the plate
over a saucepan of simmering water to keep warm. - To serve, put a spoonful of sweetened yogurt in the centre of each crêpe,
and top with a spoonful of cherries. Fold the crêpe into quarters, and
serve warm.
