John Myers
Crepes with Fennel and Lemon Yogurt
The perfect crepes with fennel and lemon yogurt recipe with a picture and simple step-by-step instructions.
- 50 g Flour
- 1 Egg
- 175 g Milk
- 1 Pr Salt
- 1 Pr Sugar
- 2 Fennel fresh
- 150 g Yogurt
- 2 tsp Freshly squeezed lemon juice
- 1 tsp Ground lemon peel
- Salt
- White milled pepper
- Olive oil
- Whisk the dough ingredients and let soak for 15 minutes. Wash and clean the fennel. Cut off the greens and chop finely. Cut the tubers lengthways into thin slices. Stir the yoghurt with the lemon juice until smooth and season with lemon zest, salt, pepper and finely chopped fennel greens.
- Heat 1 tablespoons of olive oil in a pan. Fry the fennel slices until golden brown on both sides and season with salt and pepper. Heat the olive oil in a second pan and bake crepes from the batter. Wrap the fried slices of fennel in the crepes and serve with the lemon yoghurt. I wish you a good appetite!
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