Crêpes with vanilla yoghurt and raspberry sauce

Name: Crêpes with vanilla yoghurt and raspberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Eggs (size M); 1/4 l Milk; 100 g Flour; 1 TABLESPOON Sugar; 1 knife tip Salt; 40-50 g Butter or margarine; 2 (150 g each) Cup of vanilla yoghurt; 1 glass (125 ml) Raspberry sauce; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Lemon balm

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Eggs (size M)
1/4 l Milk
100 g Flour
1 TABLESPOON Sugar
1 knife tip Salt
40-50 g Butter or margarine
2 (150 g each) Cup of vanilla yoghurt
1 glass (125 ml) Raspberry sauce
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Lemon balm

Directions

1
Mix eggs, milk, flour, sugar and salt to a smooth crépe dough. Set aside for 10 minutes to swell. Heat a teaspoon of fat in a pan (18-19 cm Ø) and add approx. 1/2 soup ladle of dough. Bake at medium heat for 2-3 minutes until golden brown.
2
Bake about 6 crêpes one after the other and let them slide on plates. Spread the vanilla yoghurt on one half of each crépe and fold the crépes into bags. Pour raspberry sauce over them and serve dusted with icing sugar. Decorate with lemon balm as desired
3
Preparation time 30-35 minutes