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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


Crêpe batter

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


  • 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


  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.