Lemon Crepes with Orange Sauce

serves
4time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
NUTRITION INFORMATION | ||
---|---|---|
Qty per 127g serve |
Qty per 100g |
|
Energy | 1573kJ | 1236kJ |
Protein | 8g | 6.3g |
Fat,total | 13.1g | 10.3g |
-saturated | 1.76g | 1.39g |
Carbohydrate | 31g | 24g |
-sugars | 3.96g | 3.11g |
Dietary Fibre | 2.28g | 1.79g |
Sodium | 49mg | 39mg |
Ingredients
- 3 Eggs
- 2 tbsp Canola Oil
- 3/4 cup Milk (for a dairy free option use soy milk)
- 1 Lemon zest and juice
- 1/4 cup Caster Sugar (may be omitted)
- 1/2 tsp Cinnamon
- 1 Orange juiced
- 1 0.75 Cup Wholemeal Flour (plain flour can also be used)
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Method
- Place flour in a bowl and add eggs and oil.
- Slowly whisk in milk until smooth, add lemon zest and juice.
- Cover and allow to stand for 1 hour.
- To cook, pour 1/4 cup mixture into a well greased small frying pan.
- Tilt pan to coat base thoroughly.
- Cook on low until set, gently loosen edges and flip to lightly cook the other side. Remove and cover.
- Continue, to make 8 crepes.
- To make sauce, heat sugar, cinnamon and orange juice in a small saucepan until sugar dissolves.
- Bring to the boil and boil for 2 minutes without stirring.
- Allow to stand for 5 minutes. Pour sauce over lemon crepes.