2 ½ medium Granny Smith apples, peeled, cored and diced
1 teaspoon cinnamon
1 tablespoon water
½ cup reduced fat milk
¾ cup wholemeal plain flour
1 tablespoon honey
Spray olive oil
4 tablespoons reduced fat Greek yoghurt, to serve
1 tablespoon honey, to serve
For Apple Filling, place apples, cinnamon and water in a medium sized saucepan over medium-low heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 8-10 minutes or until apple is tender. Set aside.
In a large mixing bowl, whisk eggs, milk, plain flour and honey and until mixture is smooth and lump free.
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Using a ladle, scoop approximately ½ cup batter into the pan and distribute the batter around the pan so the crepe is as thin as possible. After 1-2 minutes or when little air bubbles appear, flip the crepe over using a spatula. Cook on the other side for 1-2 minutes and transfer to a plate. Repeat for the remaining mixture.
To serve, place crepe on a plate, top with apples and 1 tablespoon Greek yoghurt and a drizzle of honey.