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Tropical Seafood Crepes
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Ingredients
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(Serves 4)
Crepe batter
1 cup milk
2 eggs, lightly beaten
3/4cup flour
salt
30 g butter
Filling
200g Austrimi Seafood Highlighter®
2 x 200g tubs tropical fruit yoghurt
1 mango, peeled, stoned and diced
Pulp of 2 passionfruit
1 tbsp ginger powder
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Method
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Combine milk and eggs together. Sift flour and salt into a bowl and make a well in the centre. Pour milk mixture into flour and beat thoroughly. Allow to stand for 20 minutes, then whisk again.
Heat butter in a crepe pan and pour in sufficient batter to just cover base of pan. Cook until small bubbles appear on crepe surface and underside is golden. Turn over and allow other side to cook until golden. Continue until mixture is all used (about 8 crepes). Combine filling ingredients and gently warm over a low heat. Divide between each crepe then roll up and serve.
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