Ingredients
- 1 cup plain flour, sifted
- 2 eggs, lightly beaten
- 1¼ cups reduced fat milk
- 1 tablespoon polyunsaturated margarine,
- melted or canola oil
- Canola spray
Method
- Place flour in a large mixing bowl, make a well in the centre
- In a separate bowl, use a whisk to mix together the eggs, milk and melted margarine
- Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for 30 minutes
- Heat an 18-20cm crepe pan or small frying pan over a medium heat, lightly spray with canola
- Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden. Turn over and cook for a further 30 seconds
- Transfer to a plate and repeat with the remaining batter. Serve rolled or folded with your favourite sweet or savoury options.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 213.7kJ | 773.8kJ |
Protin | 2.4g | 8.6g |
Total fat | 1.0g | 3.8g |
Saturated fat | 0.4g | 1.3g |
Carbohydrate | 7.6g | 27.6g |
Sugars | 0.5g | 2.0g |
Dietary Fibre | 0.7g | 2.6g |
Sodium | 81.9mg | 296.7mg |