Here is a quick and easy recipe for Breakfast, or a real one brunch, on Sunday: le wholemeal poppy seed crepes with strawberry yogurt. A decidedly greedy way to start the day.
Ingrediants
- 220 ml of whole milk
- 100 g of wholemeal flour
- 30 g of melted butter
- 3 tablespoons of granulated sugar
- 2 teaspoons of poppy seeds
- 2 eggs
- 1 teaspoon of vanilla extract
FOR THE BATTER:
- 200 g of strawberry yogurt
- 3 tablespoons of raspberry jam
- raspberry jam
- 100 g of white chocolate
- 200 g of raspberries
FOR THE STUFFING:
FURTHERMORE:
The wholemeal poppy seed crepes with strawberry yogurt they are an easy recipe for a delicious breakfast, one of the slow and pleasant ones that you enjoy with joy on Sunday mornings.
crepes slightly sweet, with a rustic texture thanks to wholemeal flour and poppy seeds, stuffed with a light yogurt cream and served with fresh raspberries. To make everything even more delicious a casting of White chocolate. A proposal to add to the 25 easy and creative desserts for the weekend breakfast.
The preparation of the crepes dough is simple and fast and if you want you can also make it with the Thermomix. Those who are allergic can follow the recipe for Crepes without eggs using the ingredients indicated here.
A delicate batter is the basis of other fabulous sweets for breakfast: Pancakes, Crumpets and Waffles.
OTHER DELICIOUS RECIPES: Nutella Crepes, Crepes Cake, Apple Crepes, Raspberry Crepes
How to prepare: Wholemeal poppy seed crepes with strawberry yogurt
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Resting place
- AT ROOM TEMPERTAURE
- Rest time
-
30 min
- Portions
-
4
How to prepare: Wholemeal poppy seed crepes with strawberry yogurt
The preparation of this recipe is very simple. Start with the batter for the wholemeal crepes: in a bowl, mix the eggs, milk, flour, sugar, vanilla extract, poppy seeds and salt with a whisk until the mixture is smooth. Add the melted butter at room temperature and mix until you get a smooth batter. Let it rest at room temperature for 30 minutes covered with a film.
Meanwhile, dedicate yourself to the filling: in a bowl mix the yogurt with the raspberry jam and set aside in a cool place. Grease a pan with a little butter, dab lightly with kitchen paper and pour in a ladle of batter. Cook quickly on each side, taking care not to burn or dry it too much.
Continue until the dough is finished by stacking the crepes on a plate when ready. Fill the crepes with the prepared yogurt cream and serve with melted white chocolate (to be melted in a double boiler or in the microwave) and raspberries.
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