Mandarin and passionfruit crêpes

Mandarin and passionfruit crêpes

Australian/French dessert

Mandarin and passionfruit crêpes are thin, sweet pancakes filled with fresh fruit. A zesty dessert or brunch dish.

A French-inspired recipe with an Australian influence. French-style crêpes with beautiful, Australian winter fruit.

Slightly crisp, thin crêpes filled with fresh mandarins and drizzled with passionfruit syrup.

Crêpe or pancake?

So, what’s the difference between a crêpe and a pancake?

A pancake tends to be thicker and fluffier in texture because a raising agent like baking soda is used in the batter.

You make crêpe batter from just plain flour, egg and milk. Add sugar or salt to the batter depending on whether you want to make sweet or savoury crêpes.

Fill these sweet crêpes with mandarins and passionfruit or try an alternative flavour combination from the following suggestions:

  • Strawberries and dark chocolate
  • Smashed raspberries and pears
  • Blueberries and frozen yogurt
  • Stewed apples and custard
  • Lemon curd and roasted hazelnuts
  • Banana and butterscotch sauce
  • Mango and Greek yogurt
Close-up of mandarin and passionfruit crêpes
Mandarin and passionfruit crêpes – a tasty winter dessert

You should make mandarin and passionfruit crêpes because they are:

  • Great as a sweet yet tart dessert.
  • Quick and easy to make – whip up a batch of crêpes for a weeknight treat.
  • Seasonal – mandarins and passionfruit are now in season (winter).
  • Budget-friendly – pantry staples and seasonal fruit.

Mandarin and passionfruit crêpes’ main ingredients:

  • Plain flour
  • Milk
  • Egg
  • Mandarins
  • Passionfruit
  • Runny honey

Tips for busy cooks

Instead of whisking the crêpe batter by hand, you could use a blender or food processor to combine the ingredients.

You can make the crêpes in advance if you like and warm them up in the oven or microwave before serving.

If fresh mandarins aren’t in season, you can use tinned mandarins instead.

When fresh passionfruit isn’t available, use frozen or tinned pulp instead.

If you don’t like passionfruit seeds, pass the pulp through a sieve to remove the seeds before adding it to the mandarin juice.

You can use a flavourless oil (like rice bran oil) to fry the crêpe batter or you can use unsalted butter or margarine.

Mandarin and passionfruit crêpes on a cream plate
A sweet brunch dish – mandarin and passionfruit crêpes

Serving suggestions:

  1. Dessert – eat these crêpes with a couple of scoops of ice cream.
  2. Weekend brunch – serve mandarin and passionfruit crêpes as a sweet dish for brunch.

Winter fruit with delicately-thin crêpes

Mandarin and passionfruit crêpes are delicious for dessert or for brunch.

Did you eat these crêpes for dessert or as a sweet brunch dish?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Love mandarins? Try this recipe next: mandarin upside-down cake

Mandarin and passionfruit crêpes

Mandarin and passionfruit crêpes are thin, sweet pancakes filled with fresh fruit. A zesty dessert or brunch dish. Perfect for winter.

Meal Type Brunch, Dessert
Cuisine French-Inspired
Keyword Mandarin and passionfruit crepes, Vegetarian
Chill batter in fridge 30 minutes
Total Time 15 minutes
Servings 2
Author Veg Coast Cook

Ingredients

Crêpe batter

  • 75 g plain flour
  • 1 tsp caster sugar
  • 130 ml milk
  • 1 large free-range egg

Syrup

  • 4 seedless mandarins reserve 2 for serving
  • 100 g passionfruit pulp *see Recipe Notes
  • 3 tsp runny honey

To cook the crêpes

  • ½ tsp rice bran oil

Instructions

  1. Make the crêpe batter by whisking all the batter ingredients together in a large bowl with a balloon whisk until there are no visible lumps. Chill the batter in the fridge for 30 minutes while you make the syrup.

  2. Finely grate the zest of 2 mandarins into a small bowl. Then put the juice of these 2 mandarins in a small saucepan on a low heat.
  3. Add the passionfruit pulp and the honey to the mandarin juice. Stir in half of the mandarin zest and reserve the rest for a garnish. Leave the syrup warming on a low heat while you make the crêpes.
  4. Take the crêpe batter out of the fridge. Preheat the oven to 100°C fan.
  5. Heat ½ tsp of oil in a large non-stick frying pan on a high heat.

  6. Add a small ladleful of crêpe batter to the centre of the hot frying pan and lift the pan up and tilt it to spread the batter around in a circle. Cook for 30 seconds and using a spatula, carefully flip the crêpe over to cook for another 30 seconds. Transfer the crêpe to a dinner plate and put the plate in the oven to keep the crêpes warm. Repeat this process until you have used up all of the batter (add more oil to the frying pan if the crêpes start to stick).

  7. Peel the other 2 mandarins and break them into segments. Add the segments to the syrup, mix with a spoon to coat them evenly and turn the heat off from under the saucepan of syrup. Take the crêpes out of the oven.
  8. To serve (hot): take two to three crêpes per person and fold them into triangles. Place some of the syrup-coated mandarin segments into the ‘pocket’ of each of the crêpe triangles. Drizzle some of the warm syrup over the crêpes and garnish with grated mandarin zest.

Recipe Notes

This recipe produces approximately 250ml of raw crêpe batter. This makes about 5 to 6 crêpes that are approximately 16cm in diameter.

Instead of whisking the crêpe batter by hand, you could use a blender or food processor to combine the ingredients.

*Passionfruit pulp - cut fresh passionfruits in half and scoop out the pulp with a spoon until you have 100g of pulp.

If you don’t like passionfruit seeds, pass the pulp through a sieve to remove the seeds before adding it to the mandarin juice.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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