Crepes with pineap­ple, pas­sion­fruit, rasp­ber­ries and honey

Whitsunday Times - - LIFE -

In­gre­di­ents

2 eggs

2 egg yolks

125g plain flour

300ml milk

½ tbs cas­tor sugar

Oil spray

250g hazel­nut spread

cup thick­ened cream, whipped

Top­ping:

½ pineap­ple

2 pas­sion­fruit

1 pun­net rasp­ber­ries

bunch mint, roughly chopped 4 tsp honey

Low-fat yo­gurt and a sprin­kle of cin­na­mon, to serve

Method

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.

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