06
May
2013

Wholemeal Crepes with Mango and Minted Yoghurt (High Fibre)

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Serves 4
 
Ingredients
  • ¾ cup of wholemeal plain flour
  • 1 tablespoon of honey
  • 3 lightly beaten eggs
  • 2 tablespoons of olive oil
  • 1 cup milk of choice
  • 1 teaspoon of oil for the pan
  • 1 cup of plain yoghurt
  • ⅓ cup of finely chopped fresh mint leaves
  • 2 fresh mangoes or 400 gram tinned version (in natural juices)
  • ½ cup of walnuts roughly chopped
Method
  1. Place yoghurt and mint in a bowl and mix through, set aside whilst cooking
  2. 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
  3. Baste the bottom of a pan with olive oil
  4. Heat to medium and add ¼ cup of batter to the pan and swirl around to cover base of pan
  5. Cook one side until golden (approx. 1-2 minutes) and flip over and cook until golden brown. Make 7 more
  6. Place a crepe on a plate.  Fold crepe in half, add sliced mango on one half and top with yoghurt and mint
  7. Fold the top half over the mango and yoghurt and top again with a little yoghurt and chopped walnuts.
  8. Could drizzle a little warm honey over the top for those with a sweet tooth