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Saucy lemon crepes
- Preparation time:
- Cooking time:
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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
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
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- First make the sauce: Place ⅔ cup water, lemon juice, 2 tablespoons sugar substitute and the cornstarch in a small pan and whisk to combine. Bring to a simmer over medium heat and then simmer for 1 minute. Stir in 1 teaspoon lemon zest. Set aside and keep warm while making the crepes.
- Combine the flour, remaining sugar substitute and a pinch of salt in a bowl. Mix in the milk, eggs, 1 teaspoon lemon zest and vanilla extract, then whisk until smooth.
- Spray a 6" nonstick skillet with cooking spray* and place over medium heat. Pour 2½ tablespoons of the batter into the pan and rotate the pan to coat the base evenly. Cook for 1–2 minutes or until lightly browned underneath. Using a spatula, flip over the crepe and cook for another 1–2 minutes. Remove from the pan, fold into quarters and keep warm while cooking the remaining 11 crepes.
- Divide the 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 mint leaves.