Straight from the professional kitchen, delicious recipes for you to try at home.

Tropical Crepes Millefeuille Serves 4


5 sheets MasterChef Crepe

1 small Mango, diced

1 small Dragon fruit, diced

4 small Kiwi, diced

1 small Guava, diced

250ml Orange juice

50g Butter

200ml Whipping cream

250ml Chocolate sauce

10 Mint leaves (optional)

Master Chef Crepe 8″ (200mm) 10s x 18g

Size: 20x10x18g

Product ID: 32201

Royles Fruit Salad in Juice A10

Size: 3xA10

Product ID: 340472

Devondale Original Butter 500g

Size: 12x500g

Product ID: 270900

Just Juice Orange 2L

Size: 6x2L

Product ID: 251099

Dream Whip Cream 500g

Size: 12x500g

Product ID: 270715

Edlyn Chocolate Topping 3L

Size: 4x3L

Product ID: 750021


1. Shred 6 mint leaves.

2. Boil the orange juice with butter to a thick sauce consistency, cool and toss with the diced fruits and shredded mint leaves. Whip cream to a soft peak and set aside.

3. Cut the crepes into quarters.

4. Place one piece on the plate, spread a little of the fruit mixture and whipped cream; place another crepe, top with fruits and chocolate sauce.

5. Repeat the last step and top the crepe with cream and chocolate sauce.

6. Garnish with a mint leaf. Repeat the same for the other 3 portions.

7. Drizzle the plate with remaining fruits, chocolate sauce and cream. Serve chilled.