Name: Pomelo & Mango Crepe
Prep time: 45 min
Cook time: 36 min
Total time: 81 min
Yield: 3
Cuisine: Dessert
Ingredients: 2 Mangoes, cubed; 2 Wedges of pomelo, peeled; 1 cup Plain flour; 3 Tbsp Salted butter (melted); 2 Eggs, beaten; 200 ml Milk, room temperature; 100 ml Water; 1 Tbsp Sugar; Greek yoghurt (your preferred flavour); Honey; Icing sugar; Mint

Pomelo & Mango Crepe

Level

moderate

Cooking

36 min

Preparation

45 min

Ingredients

Servings

Mangoes, cubed	2
Wedges of pomelo, peeled	2
For Crepe Batter
Plain flour	1 cup
Salted butter (melted)	3 tbsp
Eggs, beaten	2
Milk, room temperature	200 ml
Water	100 ml
Sugar	1 tbsp
For Garnish
Greek yoghurt (your preferred flavour)
Honey
Icing sugar
Mint

How to cook

Prepare the crepe batter

Mix wet ingredients together until well combined.
Whisk wet ingredients into flour & sugar until smooth and lump free.
Chill in the fridge for at least 30 mins to let the batter combine well.

Cook the crepe

Heat a pan over medium-low heat, drop ½ tsp of oil and use a paper towel to smear it evenly across the pan.
Take slightly less than 1⁄4 cup of batter (for a thin crepe) and pour it in the center of the pan while swirling the batter around to evenly coat the base of the pan.
Cook for 2 – 3 mins on each side or until set and lightly brown, let it rest on a wire rack to cool.
Repeat until all your batter is finished.