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Thursday, 21 April, 2005 3:05 PM |
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| Crepes
aux fraises |
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serves
4-6 |
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| Ingredients:
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| 250g
strawberries |
| 25g
icing sugar |
| 125g
plain flour |
| 1
teaspoon caster sugar |
| pinch
salt |
| 4
tablespoons semi-skimmed milk |
| 2
tablespoons sunflower margarine, melted |
| 1
whole egg plus 1 yolk |
| 2
tablespoons water |
| Tub
low-fat creme fraiche |
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| Method: |
- Slice the strawberries and sweeten with icing sugar. Leave at room
temperature while you make the crepes.
- Mix all the dry ingredients together and form a well in the centre
of the bowl.
- Add eggs, water, milk and melted margarine and beat until smooth.
- Heat a non-stick pan and wipe with a piece of kitchen roll with a
little vegetable oil or margarine. Add spoonfuls of the batter, swirling
the pan to cover the whole pan very thinly.
- Cook until golden then turn and repeat. Keep crepes warm on a plate
over hot water, separating with pieces of tinfoil to prevent sticking.
- When ready to serve, spoon some of the strawberry mix into each crepe
with a little creme fraiche. Fold and serve, dredged with icing sugar
if desired.
- For an extra-special treat return the filled and folded crepes to
a frying pan, pour over a little brandy or cointreau and ignite for
a summery take on crepes suzette.
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