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Crêpes are made for different sorts of occasions, these thin and soft pancake-like discs are the base for many sweet and savoury treats, like the world-famous Crêpes Suzette. Traditionally, it’s served as a decadent dessert but you can add it to a breakfast or brunch menu!

Don’t miss out the chance of trying this traditional French dessert – it’s as delicious as how gorgeous it looks!

Nutrition Information Tips/Tricks

  • For a decadent dessert add a scoop of sugar free vanilla ice-cream
  • Serves: 8
  • Prep: 40 Minutes
  • Cook/Chill: 20 Minutes
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    32.4g 3.9g 11g 1060kJ 253 149g

     

     

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Crêpes are made for different sorts of occasions, these thin and soft pancake-like discs are the base for many sweet and savoury treats, like the world-famous Crêpes Suzette. Traditionally, it’s served as a decadent dessert but you can add it to a breakfast or brunch menu!

Don’t miss out the chance of trying this traditional French dessert – it’s as delicious as how gorgeous it looks!

Nutrition Information Tips/Tricks

  • For a decadent dessert add a scoop of sugar free vanilla ice-cream
  • Serves: 8
  • Prep: 40 Minutes
  • Cook/Chill: 20 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • Crepe Batter
  • 60 g Unsalted Butter, melted
  • 2 teaspoons Natvia
  • 375 mls Milk
  • 140 g Gluten Free Plain Flour
  • 2 Eggs, separated
  • Orange Sauce
  • 50 mls Lemon Juice
  • 375 mls Orange Juice
  • 120 g Natvia Marmalade Fruit Spread
  • 1/2 teaspoon Cornflour
  • 4 teaspoons Natvia
  • 25 g Unsalted Butter

METHOD

  1. In a saucepan combine the orange and lemon juice. Bring to the boil over a medium heat and simmer for 15 minutes.
  2. Dissolve the cornflour in 1 tablespoon of water and whisk into the hot liquid until smooth. Add the Natvia, Natvia Marmalade Spread and butter, whisk to combine. Set aside and keep warm until you are ready to serve.
  3. In a bowl combine in the flour, Natvia, yolks, 40g butter and milk, whisk until the mixture is smooth.
  4. Heat a frying pan over a medium heat and place the remaining 20g of butter in the pan.
  5. Pour 2 tablespoons of batter into the heated pan, swirling to coat the base. Cook for 1-2 minutes until golden then carefully flip the crepe over. Cook for a further 20 seconds.
  6. Place the cooked crepe onto a plate and repeat until you have 8 cooked crepes.
  7. Serve topped with the warm, orange sauce.

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  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    32.4g 3.9g 11g 1060kJ 253 149g

     

     

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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