Wholemeal Crepes with Passionfruit and Mint Yoghurt Recipe

Light and fluffy wholemeal crepes with rich passionfruit and mint yogurt filling - the all-round perfect dessert!

Serves: 4

Time to prep: 50 minutes

Time to cook: 25 minutes

Ingredients

• 3/4 cup wholemeal plain flour
• 2 teaspoons caster sugar
• 3 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1 cup milk
• Canola oil spray
• 1 cup vanilla yoghurt
• 1 tablespoon shredded fresh mint leaves
• 2 passionfruit, halved
• 1/4 cup pistachio kernels, toasted, chopped

Method

• Sift flour into a bowl. Stir in sugar. Whisk egg, oil and milk together in a large jug. Gradually add egg mixture to flour mixture, whisking until smooth and combined. Cover. Set aside for 30 minutes.
• Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
• Place yoghurt, mint and half the passionfruit pulp in a bowl. Stir to combine.
• Fold crepes in half. Top each with 1 1/2 tablespoons yoghurt mixture. Fold in half again to enclose filling. Place on plates. Top with pistachios and remaining passionfruit pulp. Serve.

(Source).

Delicious Wholemeal Banana Pancakes Recipe

Wholemeal banana pancakes topped with honey and sliced banana makes a blissful weekend (or weekday) breakfast!

Ingredients (serves 4)

• 2 large bananas
• 1 1/2 cups wholemeal self-raising flour
• 1 1/2 cups buttermilk
• 2 eggs, lightly beaten
• 1 tablespoon honey
• Olive oil cooking spray
• Honey and reduced-fat passionfruit yoghurt, to serve

Method

• Mash 1 banana in a bowl. Place flour in the a bowl. Make a well in the centre. Combine buttermilk, eggs, honey and mashed banana in a jug. Pour into well. Whisk until smooth. Stand for 10 minutes.
• Spray a large, non-stick frying pan with oil. Heat over medium heat. Spoon 1/4 cup batter into pan. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12 pancakes.
• Thinly slice remaining banana. Place pancakes on plates. Top with sliced banana, honey and yoghurt. Serve and enjoy...