Feijoas are plentiful at this time of year (most of us know someone with a tree or two!) So make the most of them as they’ll only be around for a short time.
This is a very delicious way to use them up – caramelised feijoas make the filling for light crepes, served with a mix of yoghurt and cream flavoured with cinnamon and lime. It’s a stellar flavour combination!
*To make this recipe gluten-free, use buckwheat flour (which gives a nice nutty taste).
*To make dairy-free, use soy or almond milk, coconut oil (instead of butter), and serve with coconut yoghurt (instead of the yoghurt cream).
- standard plain, gluten-free, or buckwheat flour ½ cup (use buckwheat or GF flour to make GF)
- ground ginger ¼ teaspoon
- free-range eggs 2
- salt a pinch
- milk ¾ cup (soy or almond for DF)
- sugar or liquid honey 1 tablespoon
- butter or coconut oil 2 tablespoons
- feijoas 6-8, peeled and sliced
- brown, coconut or muscavado sugar 1-2 teaspoons
- lime zest of 1
Cinnamon yoghurt cream
- cream 1/3 cup (omit for DF)
- natural, unsweetened yoghurt ¼ (or coconut yoghurt for DF)
- liquid honey 1-2 teaspoons, to taste
- ground cinnamon ½ teaspoon
- Sift flour and ground ginger into a mixing bowl. Whisk in eggs, salt and about 2-3 tablespoons of the milk, until smooth and there are no lumps.
- Gradually whisk in remaining milk and sugar or honey, until batter is smooth and there are no lumps. Set batter aside to rest for 15 minutes (this helps create more tender crepes).
- When ready to cook crepes, heat about 1 teaspoon of the butter/coconut oil in a medium-sized non-stick fry pan on medium heat and swirl around the pan. Scoop out about ¼ cup of crepe batter and add to the pan, whilst swirling the pan around to spread the batter in a very thin layer. Cook for 1-2 minutes until golden, then carefully flip over (using a thin rubber spatula or fish slice) to cook the other side for 1-2 minutes. Set crepes aside on a plate as you cook them, and keep warm.
- Melt a knob of butter/coconut oil in a separate large frying pan on a medium heat. Cook feijoas for 3-4 minutes, then add sugar and continue cooking for a further 1-2 minutes until caramelised.
- Whip cream until soft peaks form, then mix in yoghurt, honey and cinnamon.
To serve, fill crepes with caramelised feijoas and lime zest, fold over in half, and then in half again. Arrange 2 crepes on each plate, and serve with a dollop of cinnamon yoghurt cream on the side. Sprinkle over a little more lime zest to garnish.