Apple and blackberry crêpes
Breakfast

Apple and blackberry crêpes

Serves: 8
Time to make: 45 mins

Total cost: $ 12.00 / $ 1.50 per serve

(at time of publication)


Variations

Make it gluten free: Use gluten-free rice flour in crêpe mix and check cinnamon and yoghurt are gluten free.

HFG tip

Basic crêpes

1 cup flour
2 medium-sized eggs, lightly beaten
200ml trim milk
oil spray

Step 1 Sift flour into a bowl. Add eggs, milk and 100ml cold water. Whisk until smooth.

Step 2 Spray a non-stick frying pan with a little oil and place over a medium heat. For 1 crepe swirl 4–5 tablespoons of batter to coat base of pan. Cook for 1–2 minutes until golden. Flip or turn crêpe over. Cook for 1 more minute until golden.

Step 3 Transfer each crepe to a plate and cover with a thick tea towel to keep warm.

Five crêpe ideas

  • Spread each crêpe with 1 teaspoon lemon curd and serve with fresh or frozen berries.
  • Top crêpes  with sliced banana and serve with a drizzle of honey and a dollop of low-fat yoghurt.
  • Top with pineapple and passionfruit and serve with light coconut milk and mango-flavoured frozen yoghurt.
  • Add sliced mango and vanilla fromage frais.
  • Spread each crêpe  with 2 teaspoons low-fat tropical yoghurt and top with sliced golden kiwifruit.

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Photographer: Steve Baxter

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