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. 

Ingredients:
  • ¼ cup yoghurt
  • 1 cup milk (a little extra if mixture too thick)
  • ½ teaspoon salt
  • 1 cup plain flour
  • 1 tablespoon spring onion

Method
  • 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.*

*Source: https://www.theatlantic.com/health/archive/2015/06/gut-bacteria-on-the-brain/395918/?utm_source=atlfb 


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