Crêpes are a delicious dessert, so why not make a double batch and freeze them?
Cooking time: 10 minutes
1 cup plain flour
1 tbs icing sugar
1 3/4 cups low fat milk*
2 eggs, lightly whisked*
2 tsp Tick approved margarine spread, melted
Canola oil spray*
Reduced fat yoghurt, to serve*
2 cups freshly squeezed orange juice
1/2 cup caster sugar
1 tbs Tick approved margarine spread
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
- Sift flour and sugar together into a bowl. Whisk milk and eggs together in a jug then add to the flour. Whisk until well combined. Stir in the melted spread. Cover and stand for 15 minutes if time permits, this helps produce light fluffy crepes.
- Heat a crepe pan or medium, non-stick frying pan over medium heat. Then lightly spray it with oil. Pour enough batter into pan and swirl to cover base. Cook for 2 minutes or until light golden. Turn over and cook for 40-50 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining batter, lightly spraying pan as required.
- Combine orange juice, sugar and margarine spread in a deep frying pan. Heat over medium heat, stirring until the sugar is dissolved. Bring the sauce to a gentle simmer. Fold the crepes into quarters and add four to the simmering sauce. Cook 1-2 minutes until soft ad warmed through. Remove crepes to serving plates and repeat with remaining crepes.
- Spoon a little sauce over the crepes and serve with yoghurt.
Tip To freeze a batch, allow to cool and separate each crepe with a piece of baking paper. Wrap them in foil and freeze in an airtight container for up to 6 months.
Recipe and image provided courtesy of the Heart Foundation’s Mums United. Helping Australian families take small, easy steps towards a healthier lifestyle and a healthy weight.