Crepes with honey and yoghurt
Honey and your favourite yoghurt are the perfect condiments for these light crepes.
- Put the eggs, milk, honey, oil, flour and salt in the food processor. Process for about 30 seconds until well mixed. Stand the mixture for 30 minutes.
- To cook the pancakes, heat a teaspoon of oil in an 18cm frying pan. (I keep a special pan for this that is never washed, and over the years it has developed a “non-stick” surface.) Pour a generous tablespoon of batter into the pan, swirl it around so it spreads well, then cook over a medium heat until golden. Carefully turn over and cook the other side.
- Repeat, lightly greasing the pan as necessary, stacking the finished crepes so they remain moist. Serve 2 per person with Dried figs and mandarins in honey, yoghurt and an extra drizzle of honey.