Yoghurt savoury crêpes
Paris...the city of love, wine, cheese and crêpes.
We walked off the train from London and entered the alluring Paris streets, coming face-to-face with the cuisine that was exciting yet overwhelming - where to start...
We walked toward Montmartre, eyes wide and mouth drooling over the array of food. Then with the beautiful white church backdrop that is Basilica of Sacre-Coeur, I met the eyes of this lovely chef making crêpes on the street. He showed me his technique as he shaped the batter into a perfect circle, slightly crispy yet light and heavenly. It was a perfect start to our time in Paris.
Now back in my kitchen, I had to try and rekindle that Paris feeling by making my very own crêpe, with a yoghurt twist.
- ¼ cup yoghurt
- 1 cup milk (a little extra if mixture too thick)
- ½ teaspoon salt
- 1 cup plain flour
- 1 tablespoon spring onion
- Whisk the yoghurt and milk together
- Sift in the flour and salt, mix well until it becomes a smooth and thin texture – thinner than a pancake mixture
- Mix in the spring onion
- Heat a pan and spray with olive oil
- Once pan is hot, pour mixture into the pan and carefelly move pan around to spread mixture
- Once it browns slightly and you can see the crepe cooking through, flip it to finish off the cooking process.
- Serve with savoury filling – I served it with cooked chickpeas and tomato, topped with cheese. The tradition ham and cheese option is also a favourite.
Simple and light with a smell that allows me to re-live Paris, this is a weeknight favourite.
Fun farewell yoghurt fact: Research done by UCLA indicated that the bacteria in yogurt changed the makeup of research participant's gut microbes, which led to the production of compounds that modified their brain chemistry.*