Photo of Crepes with cardamom mandarins by WW

Crepes with cardamom mandarins

6 - 8
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Brighten up these delicate crepes with fresh mandarins and vanilla yoghurt


Caster sugar

1½ tbs


2 whole, bruised (see tip)

Cinnamon quill

1 whole

Star anise

1 individual


4 medium, segmented

Plain flour

1 cup(s), (150g)

Skim milk

2 cup(s), (500ml)


3 medium

Reduced fat oil spread

2 tsp, melted

99% fat-free vanilla yoghurt, sweetened

300 g

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. Fold each crepe into quarters. Place 2 crepes on each serving plate. Serve topped with mandarins and yoghurt.


TIP: To bruise cardamom pods, cover them with the flat side of a large knife and press down with the heel of your hand until they pop.Popular in Asian cooking, star anise is a dried star-shaped spice with a strong aniseed flavour. It is available in the Asian section of most supermarkets or from Asian grocery stores.