Blueberry and Orange Crêpe Baskets Recipe

Ingredients :

Serves 4

• 150g / 5oz / 1¼ cups plain (all-purpose) flour

• pinch of salt

• 2 egg whites

• 200ml / 7 fl oz / scant 1 cup skimmed milk

• 150ml / ¼ pint / ²/₃ cup orange juice
  
  For the filling :

• 4 medium-size oranges

• 225g / 8oz / 2 cups blueberries

Method :

1. Preheat the oven to 200°C/400°F/Gas 6. To make the crêpes, sift the flour and salt into a bowl. Make a well in the centre of the flour and add the egg whites, milk and orange juice. Whisk hard, until all the liquid has been incorporated and the batter is smooth and bubbly.

2. Lightly grease a heavy or non-stick pancake pan and heat it until it is very hot. Pour in just enough batter to cover the base of the pan, swirling it to cover the base evenly.

3. Cook until the pancake has set and is golden, and then turn it to cook the other side.

4. Remove the cooked pancake from the pan and place on a sheet of absorbent kitchen paper, then cook the remaining batter, to make a further seven pancakes.

5. Place eight small ovenproof bowls or moulds on a baking sheet and arrange the pancakes over these. Bake in the oven for about 10 minutes, until they are crisp and set into shape. Lift the crêpes off the moulds.

6. Pare a thin piece of orange rind from one orange and cut it into fine strips. Blanch the strips in boiling water for 30 seconds, rinse in cold water and set aside. Cut all the peel and white pith from all the oranges.

7. Divide the oranges into segment, catching the juice. Combine with the blueberries and warm the mixture gently. Spoon into the baskets and scatter the shreds of rind over the top. These baskets are delicious served with yogurt or light crème fraîche.

Nutritional Facts :

Per portion :

Energy  159kcals/678kJ

Protein   6g

Fat, total   0.5g

   saturated fat   0.1g

Carbohydrate   34.8g

   of which sugars   15.8g

Fiber   4g