1 Cup Plain Flour
2 Egg Whites
1 1/4 Cups Skim Milk
1/2 Tspn Vanilla Essence
Process flour in a food processor for 10 seconds. Combine egg whites, milk and vanilla essence.
With Motor running pour into flour. Process until smooth. Stand for 15-20 minutes. Hat a non stick
frying pan. Add enough MCT Oil to cover pan. Pour 2-3 tbspns of batter in pan. Cook until lightly
browned on the base. Turn Crepe. Cook until brown on second side – repeat with remaining batter.
(Makes 8 – 10 Crepes)
(Crepes have 0.3g of fat per crepe – if you use low fat flour this can come down to 0.1g)
FRENCH LEMON CREPES
Place grated rind and juice of 2 lemons, 2 tbspns marmalade and 3/4 cup water in a saucepan. Heat.
Blend 1 tbspn cornflour with 1/4 cup water and little of the hot liquid from pan stir into pan cook stirring
until sauce boils and thickens. Pour over crepes
MAPLE BANANA
Slice 3 Bananas diagonally. Place in bowl add 2 tspns lemon juice. Toss. Heat 1/3 cup maple syrup
in a saucepan. Stir in bananas. Cook over low heat until bananas are heated.
TANGY APPLE AND CINNAMON
Add 1 tspn grated orange rind to crepe batter. Place 2 large grated green apples, 1/2 cup fresh
orange juice and 2 tbspns sultanas in saucepan. Heat for 2-3 minutes or until mixture is hot. Blend 1
tspn cornflour with 1 tbspn water. Stir into apple mixture. Cook stirring until mixture boils and thickens.
Fill crepes with mixture. Sprinkle with ground cinnamon.
2 Egg Whites
1 1/4 Cups Skim Milk
1/2 Tspn Vanilla Essence
Process flour in a food processor for 10 seconds. Combine egg whites, milk and vanilla essence.
With Motor running pour into flour. Process until smooth. Stand for 15-20 minutes. Hat a non stick
frying pan. Add enough MCT Oil to cover pan. Pour 2-3 tbspns of batter in pan. Cook until lightly
browned on the base. Turn Crepe. Cook until brown on second side – repeat with remaining batter.
(Makes 8 – 10 Crepes)
(Crepes have 0.3g of fat per crepe – if you use low fat flour this can come down to 0.1g)
FRENCH LEMON CREPES
Place grated rind and juice of 2 lemons, 2 tbspns marmalade and 3/4 cup water in a saucepan. Heat.
Blend 1 tbspn cornflour with 1/4 cup water and little of the hot liquid from pan stir into pan cook stirring
until sauce boils and thickens. Pour over crepes
MAPLE BANANA
Slice 3 Bananas diagonally. Place in bowl add 2 tspns lemon juice. Toss. Heat 1/3 cup maple syrup
in a saucepan. Stir in bananas. Cook over low heat until bananas are heated.
TANGY APPLE AND CINNAMON
Add 1 tspn grated orange rind to crepe batter. Place 2 large grated green apples, 1/2 cup fresh
orange juice and 2 tbspns sultanas in saucepan. Heat for 2-3 minutes or until mixture is hot. Blend 1
tspn cornflour with 1 tbspn water. Stir into apple mixture. Cook stirring until mixture boils and thickens.
Fill crepes with mixture. Sprinkle with ground cinnamon.
Crepes
Little Leakers
