Yield: 4-6 servings.
For Crêpes:
2 eggs
¾ cup milk
½ cup flour
½ tsp. salt
For Kiwifruit Sauce:
4 Zespri® Green Kiwifruit
2 Tbsp. passion fruit pulp
1 Tbsp. honey
1 cup mixed seasonal fresh fruit, sliced
Combine the crêpe ingredients in the order given in a food processor and process until smooth. Refrigerate for two hours. The consistency should be like thin cream. If not, then thin with a little extra milk.
Pour 2-3 Tbsp. of mixture into a buttered preheated crêpe pan. Immediately tilt pan so the batter covers the bottom in a thin film. Once the mixture no longer looks wet in the center, then turn the crêpe over and cook the other side. Continue to cook the mixture in this way until all used. Stack the crêpes on a serving plate.
For sauce: Slice kiwifruit into halves and spoon out small chunks into a small bowl, then mash with a fork. Add in the passion fruit pulp and the honey, and stir together to combine.
To serve: Arrange the fresh fruit on top of the crêpe stack and spoon the kiwifruit sauce over the top.
