Name: Strawberry and passionfruit crepes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup plain flour; 1 cup self-raising flour; 1 tablespoon caster sugar; 2 cup skim milk; 1 egg; spray oil; 250 gram punnet strawberries, washed, hulled, sliced; 3 passionfrult, pulp removed (see note); vanilla fruche or yoghurt, to serve

Strawberry and passionfruit crepes

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Serves 4

Makes 12 Item

Prep

15M

Cook

Total

20M

Ingredients

1 cup plain flour

1 cup self-raising flour

1 tablespoon caster sugar

2 cup skim milk

1 egg

spray oil

250 gram punnet strawberries, washed, hulled, sliced

3 passionfrult, pulp removed (see note)

vanilla fruche or yoghurt, to serve

Method

1.Sift flours together into a large bowl. Stir in sugar. In a jug, whisk together milk and egg.

2.Make a well in the centre of the flour mixture and gradually whisk in milk mixture (if preferred, this may be done with a hand blender or a food processor) until smooth. Allow to stand for at least 15 minutes.

3.Spray a small non-stick frying pan with cooking oil. Heat on high.

4.Pour 1-2 tablespoons of batter into the hot pan, swirling to cover base – pour out any excess. Allow to cook for 1-2 minutes until lightly golden then turn to cook the other side. Transfer to a plate. Repeat with remaining batter.

5.Serve crepes folded, topped with strawberries and passionfruit. Accompany with vanilla Fruche or low-fat vanilla yoghurt.

Add a little more milk or water to the batter if it has become thick (mixture should be like pouring cream). Crepes should be thinner than pancakes and can be stacked on top of each other on a plate as they’re cooked. You can use canned passionfruit in place of fresh.
Note

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