Crepes by Regina Weedon

Dietary Guidelines: , , , ,

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Serves

8 (makes 16 crepes)

Ingredients

Berry compote

  • 2 cups frozen mixed berries
  • 1 tablespoon caster sugar
  • 1 tablespoon freshly squeezed orange juice
  • 6 medium-to-large strawberries, quartered

Crêpes

  • 150 g plain flour
  • 2 eggs
  • 300 ml no-fat milk
  • ¼ teaspoon vanilla essence
  • 20 g unsalted butter
  • canola oil spray
  • 1 tablespoon icing sugar

 

Method

  1. Place the frozen berries, caster sugar and orange juice in a saucepan and stir gently over low heat.
  2. Turn up the heat however just before boiling add the strawberries and then simmer for 2 minutes. Take off the heat and put aside until the crêpes are ready.
  3. To make the crêpes, sift the flour into a bowl. Whisk the eggs, milk and vanilla essence into the fl our until a smooth batter forms.
  4. Melt the butter and pour into the batter; whisk until combined.
  5. Heat a non-stick frypan, lightly spray with canola oil and drizzle a little batter to test the heat, to make sure it is not too hot or too cold. The crêpe mixture will begin to set almost immediately, without changing colour. Cook the crêpes over low heat until all the mixture is used. (Wipe the pan out after every 3–4 crêpes to remove any excess batter that may be building up.)
  6. To serve, re-heat the berry compote fi rst, then heat 2 crêpes on high in the microwave for 20 seconds or until quite warm.
  7. Remove from the microwave and fold one crêpe in half and then in half again, so it looks like a triangle.  Spoon the berry compote over the top, or put inside the crêpe before folding. Dust with sifted icing sugar and serve.

RECIPE NOTES

Cook’s Tip: The berry compote and crêpes can also be made a day in advance. An easy way to store the crêpes is to turn a plate upside down and pile them up as you go. Then they will be easy to wrap in cling wrap and refrigerate, and then separate for later use.

 

Nutritional Analysis

Per serve fat 5.5 g | saturated fat 1.9 g | protein 6.3 g | carbohydrate 20.5 g | sodium 49 mg | energy 610 kJ (146 Cal) | GI low

Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.