Recipes in partnership with the Australian Institute of Sport: French Crepes with Berries

French Crepes with Berries

150g blueberries
150g strawberries, hulled and halved
4 tbs caster sugar
1 vanilla bean, split lengthways or 1 tsp vanilla essence
2 tsp cornflour
70g plain flour
20g butter or canola margarine, melted
1 tsp lemon zest
2 eggs
3/4 cup almond milk
Olive oil spray
4-6 scoops light vanilla ice-cream (optional)

1. In a saucepan over low heat, combine blueberries, strawberries, 3 tablespoons of caster sugar, vanilla, and 1/4 cup of water. Heat for 5 minutes or until the sugar dissolves and the berries release their juices.

2. Mix corn flour with 1 tablespoon of water until dissolved, then stir into the berry mixture. Simmer, stirring constantly, for 2 minutes or until the sauce thickens. Remove from heat and set aside.

3. In a mixing bowl, sift flour and stir in the remaining caster sugar. Create a well in the center.

4. In a separate bowl, whisk together melted butter, lemon zest, eggs, and almond milk.

5. Pour the wet ingredients into the well of the dry ingredients and whisk until a smooth batter forms.

6. Heat a non-stick frying pan over medium heat and lightly spray with oil. Pour about 1/4 cup of batter into the pan and tilt it to spread the batter thinly.

7. Cook for about 2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another minute or until golden.

8. Remove the crepe from the pan and keep warm in a low oven while cooking the remaining batter.

9. Serve crepes with the berry sauce drizzled over the top and a scoop of vanilla ice cream if desired.



ANALYSIS without Ice cream



Energy (kJ)