Grapeseed Oil Brûlée Crepes with Passionfruit and Lime Coconut Yoghurt
250g plain flour
Pinch sea salt
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
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.