French crepes with berries

Serves:

Ingredients

• 150 grams blueberries
• 150 grams strawberries, hulled & halved
• 4 tablespoons castor sugar
• 1 vanilla bean, split lengthways
• 1 teaspoon vanilla essence
• 2 teaspoons cornflour
• 70 grams plain flour
• 20 grams butter or margarine, melted
• 1 teaspoon lemon zest
• 2 eggs
• 3/4 cup skim milk
• olive oil or canola oil spray
• 4 – 6 scoops optional Light Vanilla ice cream

Method

Heat berries, 3 tablespoons sugar, vanilla bean/essence and 300ml water in a saucepan over low heat for 5 minutes or until sugar dissolves.

Mix cornflour with 1 tablespoon water and stir into berry mixture.

Simmer, stirring constantly, for 2 minutes or until sauce thickens, then cover and remove from heat.

Sift flour into a bowl, then stir in remaining sugar and make a well in the centre.

Combine butter/margarine, lemon zest, eggs and milk in a small jug.

Whisk into dry ingredients and stir until mixture resembles a smooth batter.

Lightly spray a small non-stick frypan with oil, add 2-3 tablespoons of batter to pan and tilt pan so it covers the base.

Cook over medium heat for 2 minutes or until golden underneath.

Flip and cook the other side until golden.

Remove from pan and transfer to a low oven to keep warm while you cook remaining crepes.

Serve with sauce and a scoop of ice-cream, if desired.

Serving Suggestions

Note