Crepes Basket With Blueberry And Orange

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 2 egg whites
• 7/8 cup skim milk
• 2/3 cup orange juice
• oil, for frying
• yogurt or light creme fraiche, to serve or fat free sour cream
• 4 medium oranges
• 2 cups blueberries

Recipe

• 1 preheat the oven to 400°f.
• 2 to make the crepes, sift the flour and salt into a bowl.
• 3 make a well in the center and add the egg whites, milk and orange juice.
• 4 whisk hard, until all the liquid has been incorporated and the batter is smooth and bubbly.
• 5 lightly grease a heavy or non stick pancake or crepe pan and heat it until it is very hot.
• 6 pour in just enough batter to cover the base of the pan, swirling it to cover the pan evenly.
• 7 cook until the crepe has set and is golden, then turn it to cook the other side.
• 8 remove the crepe to a sheet of kitchen paper.
• 9 cook the remaining batter to make 6 to 8 crepes.
• 10 place six small ovenproof bowls or moulds on a baking sheet up side down and lay the pancakes over these.
• 11 bake them in the oven for about 10 minutes or until they are crisp and set into shape.
• 12 lift the baskets off the moulds.
• 13 pare a thin piece of orange rind from on orange and cut it into fine strips.
• 14 blanch the strips in boiling water for 30 seconds, rinse them in cold water and set them aside.
• 15 cut all the peel and pith from the oranges.
• 16 divide the oranges into segments, catching the juice, combine with the blueberries and warm them gently.
• 17 spoon the fruit into the baskets and scatter the rind over the top.
• 18 serve with yogurt, light creme fraiche or no fat sour cream.
• 19 do not fill the baskets too soon, should be done immediately before serving, to keep the crepe crisp.