Hold tight - we’re checking permissions before loading more content
1 cup plain flour
Pinch of salt
1 egg
1 cup milk
½ tsp cinnamon
1 cup vanilla yoghurt
1 cup Goulburn Valley pears
50g mixed berries
25g walnuts, chopped
100g 70% dark chocolate, melted
METHOD:
In a blender, combine flour, salt, egg, milk and cinnamon. Blend until smooth. Add a little water and mix to desired consistency. Cover and set aside to rest for 5 minutes.
Heat a medium non-stick frying pan over medium heat and spray with cooking oil.
Using ¼ cup mixture per crepe, pour batter over pan, tilting from side to side so batter covers base in a thin film. Cook crepe for about 1 minute or until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden. Repeat with remaining mixture, spraying pan with cooking oil between crepes.
To serve, layer crepes with yoghurt and Goulburn Valley pears. Top with more Goulburn Valley pears, berries, walnuts and melted dark chocolate. Enjoy!
32°C