French Crepes With Berries

  • cooking time
    15 m
  • calories per serve
    210 cal
  • serves
    6
berry sauce:
1/2 punnet
blueberries
1/2 punnet
strawberries hulled & halved
1/4 cup (55g)
caster sugar
1 tsp
vanilla essence
1 cup (250ml)
water
2 tsp
cornflour
french crepes:
1/2 cup (75g)
plain flour
1 tbsp
caster sugar
20 g
butter melted
1 tsp
grated lemon zest
2
eggs
3/4 cup (190ml)
NESTLÉ CARNATION Light & Creamy Evaporated Milk
spray oil for cooking
6 scoops
peters light & creamy vanilla ice cream
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
187 g
879
6.7
7.1
3.6
29.7
25.3
Average Quantity
per:
100 g
470
4
4
2
16
14
0
0
0

Method

  1. place berries, sugar, vanilla and water in a saucepan over high heat; bring to the boil. reduce heat to low and cook for 3 minutes until the sugar dissolves.

  2. dissolve cornflour in 1 tbsp of water to make a paste. stir into the berry sauce and simmer, stirring constantly, for 2 minutes or until the sauce thickens, then cover and remove from the heat.

  3. sift flour into a bowl and stir in sugar. combine butter, lemon zest, eggs and NESTLÉ CARNATION light & creamy evaporated milk in a jug. whisk into the flour and stir until smooth.

  4. lightly spray a non-stick frying pan with oil; place over medium heat. pour in 1/4 cup (60ml) of batter and tilt pan so it makes a thin circle.

  5. cook for 2 minutes, then flip and cook on the other side until golden. remove from pan and transfer to a low oven to keep warm while you cook remaining crepes.

  6. serve crepes with sauce and nestle peters light & creamy vanilla ice cream.

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