Pistachio Crêpes

Crepes

• 200 g flour
• 4 eggs
• 50 g sugar
• 500 ml whole milk
• 60 g butter, melted
• ¼ tsp salt
• 1 tsp vanilla extract (optional)

Filling & topping

• Pistachio creme
• Chopped pistachio
• Yoghurt
• Blueberries

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1. Sift the flour into a large mixing bowl and add the salt.
2. Add the sugar, eggs, melted butter, and vanilla (if using) and whisk until smooth and free of lumps.
3. Gradually add the milk, stirring continuously until you have a smooth, thin batter.
4. Let the batter rest for about 30 minutes for the best results.
5. Heat a frying pan with a small amount of butter or oil over medium heat.
6. Pour a thin layer of batter into the pan, swirling it around to ensure even distribution.
7. Cook the crêpe for 1-2 minutes on each side until golden brown.
8. Repeat with the remaining batter, keeping the crêpes warm under aluminum foil.
9. Spread a layer of pistachio creme on one-half of each of the crepes and fold the crepes in four
10. Serve on a platter, top with more pistachio creme, yoghurt and blueberries and serve

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