Makes 4 serves

Place yoghurt and mint in a bowl and mix through, set aside whilst cooking.  Mix together in a large bowl sifted flour, honey, oil and milk blend thoroughly and add eggs slowly with a whisk, whisk until batter is smooth.  Baste the bottom of a pan with olive oil.  Heat to medium and add ¼ cup of batter to the pan and swirl around to cover base of pan.

Cook one side until golden (approx. 1-2 minutes) and flip over and cook until golden brown.  Make 7 more.  Place a crepe on a plate.  Fold crepe in half, add sliced mango on one half and top with yoghurt and mint.  Fold the top half over the mango and yoghurt and top again with a little yoghurt and chopped walnuts.  Could drizzle a little warm honey over the top for those with a sweet tooth.



  • ¾ cup of wholemeal plain flour
  • 1 tablespoon of honey
  • 3 lightly beaten eggs
  • 2 tablespoons of olive oil
  • 1 cup milk of choice
  • Teaspoon of oil for the pan
  • 1 cup of plain yoghurt
  • 1/3 cup of finely chopped fresh mint leaves
  • 2 fresh mangoes or 400 gram tinned version (in natural juices)
  • ½ cup of walnuts roughly chopped