Ingredients
150g blueberries
150g strawberries
hulled & halved
4 tbsp castor sugar
1 vanilla bean
split lengthways
1 vanilla essence
2 cornflour
70g plain flour
20g butter or margarine
melted
1 lemon zest
2 eggs
¾ cup skim milk
olive oil or canola oil spray
4-6 tbsp Light Vanilla ice cream
optional
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 saucepan
- 1 bowl
- 1 small jug
- 1 whisk
- 1 small non-stick frypan
Instructions
- 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.
Notes
Tip
To keep crepes warm while cooking the rest of the batter, transfer them to a plate in a low oven.
Variation
Serve with sauce and a scoop of ice-cream, if desired.
