Strawberry caramel crepes
This smart dish harnesses the classic partnership of strawberries and cream — always a thing of beauty — elevating the humble pancake into a smart pudding
Low fat crème caramel
250 g, hulled, sliced
1 x 3 second spray(s)
- Sift flour into a medium bowl and make a well in the centre. Whisk milk and eggs in a jug until combined. Gradually whisk egg mixture into flour until smooth. Set batter aside for 15 minutes.
- Lightly spray a medium (20cm base) non-stick frying pan with oil and heat over medium heat. Pour ¼ cup (60ml) batter into pan and swirl to coat the base. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook, pressing down with a spatula, for 1–2 minutes or until crepe is lightly browned. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 8 crepes.
- Separate custard mixture and caramel sauce from the tubs of Nestle Diet Crème Caramel into 2 bowls. Place 2 warm crepes on each serving plate. Spoon one-eighth of the custard mixture onto half of each crepe and top with strawberries. Fold to enclose filling. Serve crepes drizzled with caramel sauce.
TIP: You can use bananas instead of strawberries.