Crepes with cardamom mandarins
2 whole, bruised (see tip)
4 medium, segmented
1 cup(s), (150g)
2 cup(s), (500ml)
Reduced fat oil spread
2 tsp, melted
99% fat-free vanilla yoghurt, sweetened
1 x 3 second spray(s)
- Place sugar, cardamom, cinnamon, star anise and ½ cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar has dissolved. Add mandarin and cook, stirring occasionally, for 1–2 minutes or until mandarins are soft. Transfer to a bowl. Discard cardamom, cinnamon and star anise.
- Whisk flour, milk, eggs and spread in a large jug until smooth. Lightly spray a 15cm (base measurement) non-stick frying pan with oil and heat over high heat. Pour 2½ tablespoons crepe mixture into pan and swirl to evenly cover the base. Cook for 1–2 minutes or until bubbles rise to the surface. Using a spatula, turn crepe and cook for 1 minute or until golden. Transfer to a plate and cover to keep warm. Repeat with remaining crepe mixture to make 12 crepes.
- Fold each crepe into quarters. Place 2 crepes on each serving plate. Serve topped with mandarins and yoghurt.