French crepes with berries
- 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
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.