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Saucy lemon crepes
- Preparation time:
- Cooking time:
- Total time:
These fluffy, folded crepes are a delightful dessert or a sweet breakfast.
Finely grated zest and fresh juice of 2 lemons (2 tsp zest, 6 tbsp juice)
⅔ level cup sugar substitute
1 level tsp cornstarch
1 level cup all-purpose flour
A pinch of salt
1 cup skim milk
3 large eggs, beaten 1 tsp vanilla extract
6 tbsp plain fat-free Greek yogurt, for serving
1 level tbsp confectioners' sugar, for dusting
A small handful of fresh mint leaves, to decorate
- Make the sauce: Place ⅓ cup water, lemon juice, 2 tbsp sugar substitute and the cornstarch in a small pan. Whisk to combine. Bring to a simmer over medium heat. Simmer 1 minute, then stir in 1 tsp lemon zest. Set aside and keep warm while making crepes.
- For the crepes: Combine flour, remaining sugar substitute and salt in a bowl. Mix in milk, eggs, 1 tsp lemon zest and vanilla extract, then whisk until smooth.
- Spray a 6in nonstick skillet with cooking spray and place over medium heat. Pour 2½ tbsp of the batter into the pan and rotate pan to coat the base evenly. Cook 1–2 minutes or until lightly browned underneath. Using a spatula, flip over crepe and cook another 1–2 minutes. Remove from pan, fold into quarters and keep warm while cooking remaining 11 crepes.
- Divide folded crepes among 6 warmed plates and drizzle with lemon sauce. Serve each with a spoonful of yogurt on the side, dust with confectioners' sugar and decorate with the mint leaves.