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
Pomelo
peeled
2
For Crepe Batter
Plain Flour
1 cup
Milk
room temperature
200 ml
Eggs
beaten
2
Salted Butter
melted
3 tbsp
Sugar
1 tbsp
Water
100 ml
Garnish
Greek Yoghurt
of your preferred flavour
Honey
Mint
Icing Sugar
How to cook
Prepare the crepe batter
  • Mix the milk, eggs, salted butter and water together until well combined.
  • Whisk the wet ingredients into the plain flour and sugar until smooth and lump free.
  • Chill in the fridge for at least 30 minutes to let the batter combine well.
Start cooking
  • 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 minutes 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 and serve
  • Fill up the crepe with some yoghurt, a drizzle of honey, mango cubes and pomelo.
  • Top it off with a dusting of icing sugar and enjoy!
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