Pancake day crepes
6pp per serving (232 cals per serving)
Propoints value of 25 per recipe
Serves 4 (3 small crepes each)
175g plain flour
2 eggs, beaten with 200ml skimmed milk and 225ml cold water in a jug
Calorie controlled cooking spray
2 unwaxed lemons
3 tsp castor sugar
1. Sift the flour and a pinch of salt in a bowl. Make a well in the centre and gradually pour in the egg mixture, incorporating the flour from the sides of the bowl using a whisk until it has the consistency of single cream. If there are lumps, pass it through a sieve. Pour into a jug.
2. Heat a small nonstick frying pan over a high heat and mist with cooking spray. Pour in enough batter to cover the surface thinly. Cook for 1 minute or until the underside is light golden.
3. Flip the crepe and cook until golden. Place on a warm plate. Repeat to make 12 in total.
4. Serve each crepe with a squeeze of lemon and 1/4 tsp sugar. Add some lemon zest too if you like. Fold into quarters and enjoy!
6pp per serving (232 cals per serving)
Propoints value of 25 per recipe
Serves 4 (3 small crepes each)
175g plain flour
2 eggs, beaten with 200ml skimmed milk and 225ml cold water in a jug
Calorie controlled cooking spray
2 unwaxed lemons
3 tsp castor sugar
1. Sift the flour and a pinch of salt in a bowl. Make a well in the centre and gradually pour in the egg mixture, incorporating the flour from the sides of the bowl using a whisk until it has the consistency of single cream. If there are lumps, pass it through a sieve. Pour into a jug.
2. Heat a small nonstick frying pan over a high heat and mist with cooking spray. Pour in enough batter to cover the surface thinly. Cook for 1 minute or until the underside is light golden.
3. Flip the crepe and cook until golden. Place on a warm plate. Repeat to make 12 in total.
4. Serve each crepe with a squeeze of lemon and 1/4 tsp sugar. Add some lemon zest too if you like. Fold into quarters and enjoy!
