Pomelo & Mango Crepe
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Pomelo & Mango Crepe

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Level

moderate
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Cooking

36 min
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Preparation

45 min
Ingredients
Servings
3
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.
Assemble
  • Fill up the crepe with some yoghurt, a drizzle of honey, mango cubes & pomelo.
  • Top it off with a dusting of icing sugar and enjoy!
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