On our property at home we have an abundance of feijoa trees. So many that it gets to the point that unless I am stewing and freezing them on a regular basis, most of them end up rotting and mushy under the trees outside – which is sad! It is definitely hard to keep on top of them all, so it is fun to have a variety of different recipes which incorporate feijoas up my sleeve; that way it never gets boring (not that I ever have any objection to a bowl of fresh feijoas). These yummy feijoa crepes make a delicious weekend brunch; paired with bacon they are absolutely scrumptious!
- 1/2 c flour
- 1/4 t ground ginger
- 1/2 t cinnamon
- 2 eggs
- a pinch of salt
- 3/4 c milk
- 1 T honey
- 2 T butter
- 8 feijoas
- 2 t brown sugar (I used muscovado)
- Sift flour, cinnamon and ginger into a bowl. Whisk in eggs, salt and about 3 T milk, stirring until there are no lumps.
- Slowly add the rest of the milk and the honey (melt it slightly if it is too solid) making sure the batter remains smooth.
- Rest the batter for about 15 minutes.
- Heat the pan to a medium temperature, add some butter and swirl around the pan.
- Add about 1/4 c of the crepe batter to the pan, and tilt the pan so that the batter is spread very thin.
- Cook for 1 or 2 minutes and then flip and cook the other side. Once cooked, put the crepes on a plate and cover with foil to keep them warm.
- To cook the feijoas, add the fruit plus some butter into a small pot and cook for about 4 minutes. Add the sugar and continue cooking for a few minutes until caramelised.
- Spoon the feijoas onto the crepes and roll them up.
- Serve with icecream and bacon or whatever tickles your fancy.