This dragon fruit crepe is quite tasty. Regardless matter how high in magnesium, fiber, iron, and antioxidants these nutrient-dense "superfruits" are, the magenta-hued flesh mixed with some fruit slices felt like the perfect preppy match for my healthy breakfast.
Yield: 2 SERVINGS
Prep time: 10 MIN
Cook time: 20 MIN
Total time: 30 MIN
FOR THE CREPE:
⅔ cup flour
2 tablespoons sugar
1 teaspoon salt
¾ cup milk
1 cup dragon fruit puree
FOR THE FILLING:
¾ cup mascarpone
⅔ cup powdered sugar
1 teaspoon vanilla extract
1¾ cups whipping cream
TO MAKE THE CREPE:
To make 1 cup of puree, cut a dragon fruit into chunks and puree it.
Into a medium bowl, add the flour, sugar, salt, eggs, milk and dragon fruit puree, mix until combined.
Let batter rest in the refrigerator or overnight before cooking.
To cook, heat a non-stick crepe pan or skillet over medium heat.
Lightly coat with oil or butter and once a few drops of water sizzle on the pan, add ¼ cup of batter and swirl to coat the base of the pan.
Cook for around 1-2 minutes until the batter is cooked through, then flip and cook for another 30 seconds to 1 minute on the opposite side before gently sliding off the pan. Stack cooked crepes on top of each other, adding more butter to the frying pan as needed.Let crepes cool before assembling.
Meanwhile, using a hand mixer, beat the mascarpone, powdered sugar, vanilla extract and whipping cream until light and fluffy
Lay one crepe on a cake board, spread about 1 tablespoon whipped cream over the top. Repeat the step after you have your desire amount of crepe. Decorate with whipped cream and dragon fruit.