Instructions: Combine the crepe ingredients in order given in a food processor and process until smooth. Refrigerate for two hours. The consistency should be like thin cream. If not, thin with a little extra milk.

Pour two to three tablespoons (30-45 ml) of mixture into a buttered pre-heated crepe pan. Immediately tilt pan so the batter covers the bottom in a thin film. Once the mixture no longer looks wet in the center, turn the crepe over and cook the other side. Continue to cook the mixture in this way until all used. Stack the crepes on a serving plate.

Fold together kiwifruit sauce ingredients in a small bowl. Arrange fresh fruit on top of the crepe stack and spoon the kiwifruit sauce over the top.

Serves 4

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