Crepes with Peach Raisin Chutney and Mascarpone

Breakfast, serves 2, 300 cal/serving, 30 minutes


  • 1 cup flour
  • ½ cup vanilla yogurt
  • 2 eggs
  • 1 cup milk
  • 1/8 tsp salt
  • 1 tbs butter or vegetable oil
  • 4 tbs mascarpone cheese
  • 1/2 jar HerbNZest Basil Peach Raisin Chutney
  • 1/4 cups your choice of nuts for garnishing, optional


Mix the following ingredients: flour, yogurt, eggs, milk, salt, butter in a mixing bowl and whisk together until smooth in consistency. Heat a non-stick pan and pour about ¼ cup of the mixture into the pan for each crepe. Using the ladle and starting with the center, use light pressure to evenly distribute the batter in a circular motion. Cover pan and cook in low heat for 30 seconds on each side.

Serve with mascarpone and HerbNZest Basil Peach Raisin Chutney. 

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  • Deboleena Dutta