Dragon Fruit Crepes

Prep & cook 20 min·Serves 4–6·Easy

The batter is a standard crepe batter — flour, egg, salt, liquid — except you swap water or milk for dragon fruit juice. A red-flesh variety gives the crepes a natural pink colour that shows through beautifully on the plate. No food dye required.

My wife makes these at home. She keeps the pulp from juicing and uses it directly in the filling alongside custard. The mixture is runny and that's correct — thin batter makes thin crepes.

Ingredients

The batter

• 100 ml red dragon fruit juice — blend a red-flesh dragon fruit and use the juice. Keep the pulp for the filling.
• 125 g plain flour
• 2 tbsp tapioca flour
• 300 ml water or milk
• ¼ tsp salt
• 1 egg

The filling

• Custard — store-bought or homemade
• Dragon fruit pulp — reserved from juicing

Filling note: The filling is flexible. Custard with dragon fruit pulp is the base combination. You can add fresh fruit, whipped cream, or anything else that works with the flavour. The crepe itself is the star.

Method

1. Put the plain flour, tapioca flour, and salt into a bowl and mix together.
2. Add the egg and the dragon fruit juice. Mix into a smooth paste — no lumps.
3. Pour in the water or milk gradually, whisking constantly, until everything is fully combined. The batter will be quite runny. This is correct.
4. Let the batter rest for 5 minutes while you heat the pan.
5. Heat a non-stick pan over medium heat. Rub the surface lightly with oil or margarine — just a thin coat.
6. Wait until the pan is hot enough that a drop of batter sizzles immediately on contact.
7. Pour a ladleful of batter into the centre of the pan and immediately tilt the pan in a circular motion to spread it into a thin, even round.
8. Cook until the edges look dry and the underside has a light colour — about 1–2 minutes. The crepe is cooked through when it releases cleanly from the pan.
9. Slide out gently. Repeat with the remaining batter, re-oiling the pan between crepes as needed.
10. Fill each crepe with a spoonful of custard and a spoonful of dragon fruit pulp. Fold or roll as preferred.

Tip: The first crepe is always a test. It tells you whether the pan is at the right temperature and whether the batter is the right consistency. Don't worry if it's not perfect — just eat it and adjust.

Which variety to use

Any red-flesh variety works for the juice. The deeper the flesh colour, the more vivid the pink in the batter.

• Olivia's Pink — pink flesh, good juice yield
• Heart of Osiris — deep red, very vivid result

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