Wholemeal Crepes with Passionfruit and Mint Yoghurt Recipe

Light and fluffy wholemeal crepes with rich passionfruit and mint yogurt filling - the all-round perfect dessert!

Serves: 4

Time to prep: 50 minutes

Time to cook: 25 minutes

Ingredients

• 3/4 cup wholemeal plain flour
• 2 teaspoons caster sugar
• 3 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1 cup milk
• Canola oil spray
• 1 cup vanilla yoghurt
• 1 tablespoon shredded fresh mint leaves
• 2 passionfruit, halved
• 1/4 cup pistachio kernels, toasted, chopped

Method

• Sift flour into a bowl. Stir in sugar. Whisk egg, oil and milk together in a large jug. Gradually add egg mixture to flour mixture, whisking until smooth and combined. Cover. Set aside for 30 minutes.
• Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
• Place yoghurt, mint and half the passionfruit pulp in a bowl. Stir to combine.
• Fold crepes in half. Top each with 1 1/2 tablespoons yoghurt mixture. Fold in half again to enclose filling. Place on plates. Top with pistachios and remaining passionfruit pulp. Serve.

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