Crepes with pineapple, passionfruit, raspberries and honey
2 egg yolks
125g plain flour
½ tbs castor sugar
250g hazelnut spread
cup thickened cream, whipped
1 punnet raspberries
bunch mint, roughly chopped 4 tsp honey
Low-fat yogurt and a sprinkle of cinnamon, to serve
Place eggs, yolks, flour and milk in a bowl. Using a whisk, mix to a smooth batter. Heat a non-stick frypan, spray lightly with oil. Pour batter in and swirl pan around to evenly and thinly cover the base. Cook until lightly browned before turning. Cook other side until lightly browned, set aside and repeat the process until all of the batter is used.
Peel and cut pineapple into chunks and place into a bowl. Cut passionfruit in half and squeeze over the pineapple, add raspberries, honey and mint.
Fold crepes into quarters, place on a plate and top with fruit mixture.
TIP: Rest the crepe mixture in the fridge for 30 minutes before use, giving the gluten a chance to relax, ensuring a smooth and delicate crepe.