Peach, mango and lemon crepes
½ cup(s), (75g)
¾ cup(s), (180ml)
Fresh lemon rind
2 medium, peeled, cut into 1.5cm pieces
1 medium, peeled, cut into 1.5cm pieces
Fruit flavoured yoghurt, low-fat, added sugar
450 g, (peach and mango flavour)
4 x 3 second spray(s)
- Sift flour into a bowl, stir in sugar. Make a well in the centre. Whisk eggs, milk and rind in a jug, then stir into flour mixture until smooth. Set aside for 30 mins to rest.
- Lightly spray a 15cm base non-stick frying pan with oil and heat over medium-high heat. Pour 2 tbs of the crepe mixture into the pan and swirl to evenly cover the base. Cook for 1-2 mins or until bubbles appear on the surface. Using a spatula, turn the crepe and cook for 1 min or until golden. Transfer to a plate. Repeat with remaining crepe mixture to make 8 crêpes.
- Spread each crepe with Peach & Mango Yoghurt then top with 2 tbs of the diced fruit. Fold each crepe in quarters to enclose filling and make a triangle shape. Place 2 crêpes onto each serving plate. Serve with remaining diced peach and mango.