Chocolate Swirl Crepes with Blueberry Compote

Chocolate pancakes are a perfect weekend treat!


100g FAGE Total, plus extra to serve

125g plain flour

4 tbsp icing sugar

2 medium eggs

275ml milk

1 ½ tbsp cocoa, sifted

Sunflower oil

250g fresh or frozen blueberries

  1. In a large jug, whisk together flour, 2 tablespoons of icing sugar, eggs, milk and Greek yoghurt until smooth. Pour half into a separate jug and whisk in the cocoa powder with 1 tablespoons of water, until smooth. Heat a medium non-stick frying pan over a medium-high heat and brush with oil.
  2. Remove the pan from the heat, pour in about 3 tablespoons of the plain batter into the frying pan in a swirling motion, then quickly repeat with the cocoa mix. Tilt the pan to marble the two batters together and fully coat the base. Cook for 1 minute until golden, turn the pancake over and cook for a further minute. Repeat with the remaining batter, oiling the pan between uses.
  3. Meanwhile, put the blueberries in a small sauce pan with the remaining icing sugar and cook over a gentle heat for 3-4 minutes until they begin to burst. Serve pancakes with extra yoghurt and the hot blueberries.