Place flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Add the melted butter and whisk until well combined. Fold in the poppy seeds. Let the batter for 30 minutes.

Meanwhile, place the yogurt and fruit jam in a mixing bowl. Gently mix the two together to create a swirl effect.

Place a non-stick frying pan over medium heat. Pour 2 1/2 tablespoons batter into the pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Repeat with remaining batter.

Place 2 tablespoons of yogurt mixture in the centre of a crepe. Fold into triangles to enclose the filling. Repeat with the remaining mixture and crepes.

Divide among serving plates. Decorate with fresh sliced strawberries.

Enjoy!