Grapeseed Oil Brûlée Crepes with Passionfruit and Lime Coconut Yoghurt

Serves 4

35 Minutes + Cooling Time Easy


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


You will need a blowtorch for this recipe. Alternatively, you can sprinkle the crepes with sugar and cook under an oven grill until golden.


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.


Stir lime zest through the coconut yoghurt.


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.


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.