Serves 4-6
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For the shells:

For the fruit filling:

To serve:

  1. Whisk all the ingredients for the shells in a mixing bowl. Cover and refrigerate for 20 minutes.
  2. Heat a pat of butter in a small frying pan (about 20cm) over a medium-high heat. When the butter is foaming, pour about 80ml of the mixture into the bottom of the pan. Swirl it around so it makes a thick, even coating just over the bottom of the pan. These should be thicker than a normal pancake or crêpe
  3. Cook for 2-3 minutes until bubbles form in the centre, then flip and cook for another 30 seconds until browned. Transfer to a plate and keep warm while you repeat with the rest of the batter.
  4. Stir together the yoghurt, honey and lemon juice and refrigerate until needed.
  5. Gently toss all of the fruit together and layer the mixture down the centre of each shell. Fold up the shells to resemble a taco.
  6. Drizzle the yoghurt sauce over the fruit and top with a bit of lemon zest, mint leaves and pistachios. Serve immediately.

Nutrition Facts

Per Serving: 262kcals, 8.2g fat (3.8g saturated), 40.3g carbs, 17.1g sugars, 8.8g protein, 4g fibre, 0.2g sodium