2 Mangoes, cubed
2 Wedges of pomelo, peeled
For Crepe Batter:
1 cup Plain flour
3 tbsp Salted butter (melted)
2 Eggs, beaten
200ml Milk, room temperature
1 tbsp Sugar
Greek yoghurt (your preferred flavour)
- 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.
- 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.
- 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!