Crêpes are a delicious dessert, so why not make a double batch and freeze them?

Serves 4
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*

Orange sauce

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.



  1. 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.
  2. 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.
  3. 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.
  4. 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.

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