Grapeseed Oil Brûlée Crepes with Passionfruit and Lime Coconut Yoghurt
Serves 4
Ingredients
250g plain flour
Pinch sea salt
4 eggs
50ml Azalea Grapeseed Oil
500ml full cream milk
4 tbsp caster sugar
200g vanilla coconut yoghurt
Zest of 1 small lime
Pulp from 4 passionfruit
METHOD
You will need a blowtorch for this recipe. Alternatively, you can sprinkle the crepes with sugar and cook under an oven grill until golden.
1.
Combine flour, salt, eggs, Azalea Grapeseed Oil and milk in a blender and blitz until smooth and combined. Set aside the batter for 30 mins.
2.
Stir lime zest through the coconut yoghurt.
3.
Heat a 20cm crepe pan over medium heat. Pour about ¼ cup batter into the centre of the pan and, working quickly, use a offset spatula to spread the batter evenly around the pan. Cook for 1 min or until the crepes form bubbles on top. Flip onto a plate and repeat with remaining batter.
4.
Fold each crepe into quarters and arrange 2-3 on each plate, sprinkle with sugar then blowtorch until golden and a crispy sugar shell forms. Drizzle with passionfruit and spoon a generous dollop of lime coconut yoghurt on top to serve.