Wholemeal crepes with passionfruit and mint yoghurt
Discover the delightful combination of wholemeal crepes with a refreshing twist! Our easy-to-follow recipe features tender crepes made from all-purpose white wheat flour and olive oil, filled with a zesty mix of passionfruit and mint-infused Greek yoghurt, topped with crunchy pistachio nuts. Perfect for a healthy breakfast or a light dessert!
- 07 Mar 2024
- Cook time 25 min
- Prep time 50 min
- 4 Servings
- 9 Ingredients
Wholemeal crepes with passionfruit and mint yoghurt are a delightful and nutritious twist on the traditional French crepe. This recipe combines the wholesome goodness of wholemeal flour with the fresh and zesty flavors of passionfruit and mint yogurt. Perfect for a healthy breakfast or a light dessert, these crepes are sure to impress your taste buds and provide a satisfying culinary experience.
Ingredients:
Instructions:
1. In a medium mixing bowl, sift in the all-purpose white wheat flour.
2. Add the sugar to the flour and mix well.
3. In another bowl, whisk together the eggs, olive oil, and milk until well combined.
4. Gradually add the wet mixture to the dry mixture, whisking continuously to form a smooth batter with no lumps.
5. Allow the batter to rest for about 15-20 minutes to let the flour absorb the liquid fully. This step is crucial for achieving smooth, non-grainy crepes.
1. In a small bowl, mix the Greek yogurt with the finely chopped spearmint.
2. Cut the passion fruits in half, scoop out the pulp, and gently fold it into the yogurt mixture.
3. Set aside in the fridge to let the flavors meld together while you prepare the crepes.
1. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of oil if needed.
2. Pour a small amount (approximately 2-3 tablespoons) of the rested crepe batter into the pan and swirl to spread it out evenly into a thin layer.
3. Cook for about 1-2 minutes or until the edges begin to lift and the bottom is golden brown.
4. Carefully flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.
5. Repeat the process with the remaining batter, stacking the finished crepes on a plate.
1. Place one crepe flat on a serving plate.
2. Spoon a generous amount of the passionfruit and mint yogurt onto the center of the crepe.
3. Fold the crepe into quarters or roll it up, as desired.
4. Sprinkle the roughly chopped pistachio nuts over the top for added texture and flavor.
5. Repeat with the remaining crepes and yogurt mixture.
1. Serve the crepes immediately while they are warm, decorated with extra mint leaves or passionfruit pulp if desired.
Tips:
- Make sure to whisk the batter thoroughly to eliminate any lumps and achieve a smooth consistency.
- Allow the crepe batter to rest for about 30 minutes before cooking. This helps the flour fully absorb the liquid and ensures a tender crepe.
- Use a non-stick pan or a well-seasoned crepe pan to prevent the crepes from sticking and to ensure even cooking.
- Thinly slice or crush the spearmint leaves before mixing them into the yogurt to release more of their flavor.
- If you prefer sweeter crepes, you can add a bit more sugar to the batter or drizzle honey over the finished crepes.
- To keep cooked crepes warm while making the rest, stack them on a plate and cover with a clean kitchen towel or place them in a low-temperature oven.
Wholemeal crepes with passionfruit and mint yoghurt offer a perfect blend of textures and flavors, making for a delightful meal that is both healthy and delicious. By following these tips and taking care to prepare each component thoughtfully, you can create a dish that is sure to become a favorite. Enjoy the fresh and vibrant taste of this unique recipe!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 4.06g | 11% |
| Sugar 11g | 11% |
| Fat | |
| Fat 20g | 24% |
| Saturated 4.67g | 16% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 160mg | 29% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.46mg | 36% |
| Vitamin B3 1.04mg | 6% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 1.20ug | 50% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 2.02ug | 2% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 1.72mg | 16% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 480mg | 14% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.61mg | 15% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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