Breakfast Poppy Seed Crepes with Strawberries and Yogurt

Week 2 of our stay in the new neighbourhood has maintained that we are spoilt rotten to our very existence. The waterfront has been calling out to us ever so often that we find it hard to stay indoors. To add to that our sunny skies have been hiding behind a huge cloud cover making it the perfect weather to sit late at the roadside cafes sipping a cup of hot chocolate or sharing a gooey macadamia brownie as we watch the sun dip into the horizon typically around 8.30 pm.

 

Talking about brownies, did I tell you I have not made a single dessert in the New Year! Okay…just a quick something which did not qualify as a dessert in my eyes. That was the quickest Tiramisu ever that still managed a few compliments. There is barely room for error when you are dealing Savoiardi biscuits, Mascarpone and Kahlua. Don’t ask me for the recipe though. Or even if I tell you just THROW in (I love that word. In most quick recipes I come across, you THROW everything in) the components into serving glasses, don’t follow my recipe. At least don’t make them in walking shoes and most importantly don’t mix with the back of a strainer when your cutlery is yet to be retrieved from cartons. See what I mean when I say the water is calling out to me!

I’m sure we’ve all had dessert crepes. But this one has yoghurt in it. So it has earned itself a place in the healthy breakfast category. Well, this again is a very THROW-able recipe. Stir, cook, throw, repeat! What are the poppy seeds doing here? They don’t really have a major role to play other than the speckled look and a teeny-weeny crunch. I ‘threw’ them in the last-minute trying to make things a little different. There is not much to talk about the filling either…you can be as creative as you wish to be. For a healthier take, skip the preserve altogether or add a dash of honey to the yoghurt. Or you can straight away use low-fat flavoured yoghurt as a filling.

In this context, I’d love to share a story of a cookie baking session when I asked my pre-schooler to THROW ingredients together. But you would have already guessed:-)

Breakfast Poppy Seed Crepes with Strawberries and Yoghurt
Serves 6

1 cup plain flour
2 eggs, lightly beaten
11/2 cups milk
11/2 tbsp. butter, melted
2 tbsp. poppy seeds
1 cup low-fat Greek yoghurt
1 tbsp. raspberry preserves (or any preserve/jam of your choice)
Fresh strawberries or raspberries, to serve

Place flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Add the melted butter and whisk until well combined. Fold in the poppy seeds. Let the batter for 30 minutes.
Meanwhile place the yoghurt and raspberry preserve in a mixing bowl. Gently mix the two together to create a swirl effect.

Place a non-stick frying pan over medium heat. Pour 2 1/2 tablespoons batter into the pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Repeat with remaining batter.

Place 2 tablespoons of yoghurt mixture in the centre of a crepe. Fold into triangles to enclose the filling. Repeat with the remaining mixture and crepes. Divide among serving plates. Decorate with fresh sliced strawberries.