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Add a photoRaciónes: 6
Ingredientes
- 125 gm Plain flour, sifted (4oz)
- 1 pch Salt
- 1 tsp Caster sugar
- 1 med -sized egg, plus one yolk
- 300 ml Lowfat milk, ( 1/2 pint)
- 2 Tbsp. Melted butter
- 250 gm Sugar, (8oz)
- 300 ml Water, ( 1/2 pint)
- 500 gm Blackcurrants, (or possibly redcurrants) (1lb) Grated rind and juice of 1/2 orange
- 250 gm Berries such as blackberries and, (8oz) blueberries
- 250 gm Raspberries, (8oz)
- 1 Tbsp. Arrowroot
- 2 Tbsp. Port, (optional)
Direcciones
- To make the crepe batter, place the flour, salt and caster sugar in a bowl and mix together. Gradually beat in the Large eggs, lowfat milk and butter.
- Leave for at least 2 hrs.
- Heat a lightly greased 15-18cm (6-7inch) frying pan, stir the batter and use to make 12 crepes. Keep hot.
- To make the compote, dissolve the sugar in the water in a pan over a gentle heat, then boil for a few min. Add in blackcurrants (or possibly redcurrants) and orange rind and simmer for 15 min till soft.
- Strain the fruit, return the syrup to the pan and bring to the boil.
- Mix the arrowroot with the orange juice and stir into the boiling syrup. Cook, stirring, till thickened and clear, then add in the port, if using.
- Mix the blackcurrants (or possibly redcurrants) with the other fruits and add in to the syrup. Fill each crepe with a generous portion of compote and arrange on a serving dish.
- Serve with cream or possibly creme fraiche.
- NOTES : Delicious fruits of the summer to serve with traditional crepes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 44 | 13% |
| Total Fat 5.0g | 6% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 80mg | 3% |
| Potassium 236mg | 7% |
| Total Carbs 69.57g | 19% |
| Dietary Fiber 5.3g | 18% |
| Sugars 48.47g | 32% |
| Protein 5.02g | 8% |
