A wonderful weekend breakfast. These crêpes also make for a light, summery dessert.
Ingredients
- 90 plain flour
- 1 egg, lightly beaten
- 250ml semi-skimmed milk
- 20g low fat spread plus extra for
- greasing
- For the sauce
- 500g raspberries
- 1 teaspoon brown sugar
- Icing sugar for dusting
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1- Place the flour in a large bowl and whisk in the egg, milk and low fat spread until the batter is smooth. Chill in the fridge for 1 hour.
2- Preheat the oven to 120°C/250°F/gas ½.
3- While the batter is chilling, set aside a few raspberries for each portion. Place half the remaining raspberries into a saucepan with a teaspoon of water and sprinkle over the teaspoon of sugar.
Cook the raspberries over a medium heat for approximately 5 minutes, breaking them up with a wooden spoon. Reduce the heat and allow the sauce to thicken; this will take about 5 minutes. Add the other half of the raspberries and gently heat until they are warmed through but whole. 4 Grease a non-stick frying pan with a little spread and place over a medium heat.
Ladle about 3 tablespoons of the batter into the pan and swirl it so that it is covered with a thin layer of batter.
Cook for about a minute, running a spatula around the edge of the crêpe to lift it away from the edges. Shake the pan to loosen the crêpe and flip it over. When cooked, transfer to a plate and keep warm in the oven while you cook the rest of the crêpes. 5 Lay a crêpe on to a plate and spoon on some of the sauce. Fold a third from one side into the middle, then a third from the other side. Repeat until you have 8 crêpes.