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Photo of Crepes with cardamom mandarins by WW

Crepes with cardamom mandarins

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

Vanilla yoghurt, 99% fat-free, no added sugar

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.