Sweet Crêpes with Yogurt, Strawberries & Honey

In a bowl, whisk plain flour, eggs, whole milk, and salt until smooth.

Rest the batter for 10 minutes.

Heat a non-stick pan over medium heat and lightly grease with unsalted butter.

Pour a thin layer of batter into the pan and swirl to coat evenly.

Cook for 1–2 minutes until lightly golden, then flip and cook briefly on the other side.

Repeat with remaining batter.

Fold crêpes into triangles.

Serve topped with Greek yoghurt, sliced strawberries, honey, and flaked almonds.