Mandarin and passionfruit crêpes are thin, sweet pancakes filled with fresh fruit. A zesty dessert or brunch dish. Perfect for winter.
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.
Heat ½ tsp of oil in a large non-stick frying pan on a high heat.
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).
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.
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.