20 g sunflower oil spread (reduced fat)
1 tbsp caster sugar or granulated sugar substitute
Juice 2 oranges
Extra 2 oranges, peeled, segmented, white pith removed
2 tbsp Grand Marnier or other orange liquor
To make basic crepes
½ cup plain flour
200 ml skim milk
50 g egg
20 g sunflower oil spread (reduced fat), melted, cooled
- Place spread, sugar and orange juice in a medium, non-stick frying pan over a medium heat. Cook, stirring, until sugar dissolves and sauce comes to a simmer. Cook for a further 2 minutes, or until sauce thickens slightly. Remove pan from heat and set aside.
- Fold crepes (see recipe below to make) into quarters and add to pan, turning once to coat in sauce. Divide crepes between serving plates. Return pan to a medium heat.
- Add orange segments and orange liqueur. Cook, stirring, until orange segments are heated through.
- Divide orange segments and orange sauce over folded crepes and serve immediately.
- Sift flour into a medium bowl. Whisk milk, egg and half the sunflower spread in a small bowl. Add to flour and whist until well combined.
- Brush a small non-stick frying-pan with a little of the remaining spread and set over a medium heat. Add just enough batter (about 1 1/2 tbsp) to cover base of pan, swirling pan quickly so batter covers base. Cook for 2 minutes, or until underside of crepe is light golden. Turn over and cook for 20 to 30 seconds, or until lightly browned. Transfer to a plate lined with a clean dry tea towel. Fold tea towel over crepes to crepe warm.
- Repeat with remaining batter, greasing pan with spread as needed.