[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 23/07/2024. See terms.
Photo of Peach, mango and lemon crepes by WW

Peach, mango and lemon crepes

Total Time
1 hr 10 min
20 min
20 min
For a delicately sweet dessert, mix a French speciality with delicious tropical fruit flavours


Plain flour

½ cup(s), (75g)

Caster sugar

1 tsp


2 medium

Reduced-fat milk

¾ cup(s), (180ml)

Fresh lemon rind

1 tsp


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)

Oil spray

4 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


You can use grated orange rind instead of lemon.