Pomelo & Mango Crepe
Search
Shopping cart
Cart
Recipe cover image

Pomelo & Mango Crepe

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

moderate

Recipe info icon

Cooking

36 min

Recipe info icon

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!
Tried this recipe? Rate it!
Shop ingredients