Pomelo & Mango Crepe

Name: Pomelo & Mango Crepe
Prep time: 45 min
Cook time: 36 min
Total time: 81 min
Yield: 3
Cuisine: Dessert
Ingredients: 2 Mangoes; 2 Pomelo; 1 cup Plain Flour; 200 ml Milk; 2 Eggs; 3 Tbsp Salted Butter; 1 Tbsp Sugar; 100 ml Water; Greek Yoghurt; Honey; Mint; Icing Sugar

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Level

moderate

Cooking

36 min

Preparation

45 min

Ingredients

Servings

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.