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15 minutes
40 minutes
55 minutes
- 150g (1 cup) plain flour
- 2 eggs
- 1 egg white
- 185ml (3/4 cup) reduced-fat milk (approximately)
- Melted butter, to grease
- 40.40 gm reduced-fat thickened cream, to serve
- 10.00 gm cornflour
- 80g (1/3 cup) caster sugar
- 310ml (1 1/4 cups) fresh orange juice
- 42.00 gm fresh lemon juice
- 20.00 ml Cointreau or orange liqueur
- In a medium bowl, sieve the flour and create a well in the center. In a large jug, combine eggs, egg white, and milk. Slowly pour the egg mixture into the flour, whisk until the batter is smooth. Cover and let it rest for 30 minutes.
- To prepare the citrus sauce, mix cornflour and sugar in a small saucepan. Slowly incorporate orange and lemon juice using a wooden spoon until the mixture is smooth. Cook over medium-high heat, stirring constantly, until it boils (2-3 minutes). Take off the heat, add Cointreau or orange liqueur, cover with plastic wrap, and set aside.
- Lightly grease a small non-stick crepe pan with melted butter and heat over medium heat. Stir batter and add extra milk if needed until thin and creamy. Pour 2 tablespoons into pan, swirl to coat base, cook for 2 minutes until golden underneath. Flip crepe, cook for 30 seconds until golden underneath. Transfer to plate, cover, repeat with remaining batter to make 12 crepes, greasing pan as needed.
- Heat sauce in a large frying pan over low heat. Fold crepes into quarters and add to the pan. Cook for 1 minute or until heated through.
- Serve the crepes and sauce promptly with a side of cream.
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