Crepes with Cantaloupe and Minted Yoghurt (Low Fibre)

Rate this item
(0 votes)
Serves 4
  • ¾ cup of plain or Orgran® gluten free flour 
  • 1 tablespoon of honey
  • 3 lightly beaten eggs
  • 2 tablespoons of olive oil
  • 1 cup milk of choice
  • 1 teaspoon of oil for pan
  • 1 cup of plain yoghurt
  • ⅓ cup of finely chopped fresh mint leaves
  • 12 slices of fresh cantaloupe melon
  • ½ cup of toasted cashew nuts roughly chopped
  1. Place cashews in a medium oven 200C for ten minutes to toast, set aside
  2. Place yoghurt and mint in a bowl and mix through, set aside whilst cooking
  3. Mix together in a large bowl sifted flour, honey, oil and milk blend thoroughly and add egg slowly with a whisk
  4. Whisk until batter is smooth
  5. Baste bottom of a pan with olive oil
  6. Heat to medium and add ¼ cup of batter to pan and swirl around to cover base of pan
  7. Cook one side until golden (approx 1-2 minutes) and flip over and cook until golden brown. Make seven more
  8. Place a crepe on a plate
  9. Fold crepe in half
  10. Add sliced cantaloupe on one half and top with yoghurt and mint
  11. Fold the top half over the cantaloupe and yoghurt mix and top again with a little yoghurt and toasted cashews
  12. Could drizzle a little warm honey over the top for those with a sweet tooth