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  • Australian Women’s Weekly NZ

    Guilt-free treats

    Sep 11, 2019 4 minutes
    PHOTOGRAPHY by JAMES MOFFATT
    STYLING
    by
    OLIVIA BLACKMORE
    and
    KATE BROWN

    Crêpes with mango and ricotta cream

    SERVES 4 PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME)

    ¼ cup (40g) wholemeal plain flour
    1 egg
    ⅓ cup (80ml) milk
    olive oil spray
    1 small (300g) mango, sliced thinly
    1 tablespoon coarsely chopped pistachios
    pinch ground cardamom
    ½ teaspoon finely grated lime rind
    1 lime (65g), cut into wedges

    RICOTTA CREAM

    150g fresh ricotta
    1½ teaspoons powdered stevia
    ½ teaspoon vanilla bean paste
    2 tablespoons milk

    1 Place flour, egg and milk in a medium bowl; whisk until smooth. Cover; refrigerate for 30 minutes.

    Blend ingredients with a stick blender until

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