Red Velvet Crêpes with Cream Cheese Yoghurt Filling

Ingredients:

Crêpes:
125g plain flour
2 tbsp caster sugar
2 tbsp cocoa powder
2 large eggs
300 ml milk
1 tsp vanilla extract
Red food colouring
Butter for frying

Filling:
200g cream cheese
150g thick Greek yoghurt
2 tbsp icing sugar
1 tsp vanilla extract

To serve:
Fresh strawberries
Icing sugar or cocoa powder

Method:

Crêpes:

• Whisk together flour, sugar and cocoa powder
• Add eggs gradually, whisking until smooth
• Slowly pour in the milk and vanilla extract
• Add food colouring to achieve a deep red shade
• Rest the batter for 20 minutes
• Heat a lightly buttered non-stick pan
• Pour in a thin layer of batter and swirl to coat
• Cook briefly on each side until just set
• Stack and keep warm

Filling & assembly:

• Beat the cream cheese until smooth
• Fold in yoghurt, icing sugar and vanilla
• Spread filling over each crêpe
• Fold into quarters and serve with strawberries