- Two eggs
- 100 gr flour
- 20 gr honey
- 300 ml milk
- 100 gr Pasteurized semi-cured Manchego cheese Las Terceras
- 75 gr heavy cream
- 125 gr Greek yogurt
- 100 gr blueberries
- 100 gr raspberries
- 100 gr strawberries
- 2 sprigs of mint
- sunflower oil
First, we prepare the cream cheese: Finely grate the Las Terceras semi-cured Manchego cheese, mix it with the heavy cream in a saucepan over low heat and beat with the mixer to make a smooth mixture. We booked.
Prepare the crepes: in a bowl, mix the eggs with the flour, milk and honey and beat well until a homogeneous dough is obtained. We transfer the mixture to a bowl and cover it with film so that it rests for about 15 minutes.
Meanwhile, we wash the fruits and chop them to taste.
We grease a non-stick frying pan with oil and heat it over the fire. With the help of a saucepan, pour the crepe dough little by little, one minute per crepe. When bubbles appear on the surface we turn it over until golden brown. We repeat the operation until the dough is exhausted.
We mix the cream cheese with the Greek yogurt until we get a smooth cream.
Fill each crepe with a few tablespoons of fruit and cream cheese to taste. Fold the edges of the crepe over the filling and garnish it with some mint leaves.