French crepes with berries

• Serves 4-6
• Freezableyes

Ingredients

• 150g blueberries
• 150g strawberries, hulled and halved
• 4 tbs caster sugar
• 1 vanilla bean, split lengthways or 1 tsp vanilla essence
• 2 tsp cornflour
• 70g plain flour
• 20g butter or canola margarine, melted
• 1 tsp lemon zest
• 2 eggs
• 3/4 cup skim milk
• olive or canola oil spray
• 4-6 scoops PETERS Light & Creamy Vanilla Ice-cream (optional)

Method

1. Heat berries, 3 tablespoons sugar, vanilla bean/essence and 300ml water in a saucepan over low heat for 5 minutes or until sugar dissolves.
2. Mix cornflour with 1 tablespoon water and stir into berry mixture.
3. Simmer, stirring constantly, for 2 minutes or until sauce thickens, then cover and remove from heat.
4. Sift flour into a bowl, then stir in remaining sugar and make a well in the centre.
5. Combine butter/margarine, lemon zest, eggs and milk in a small jug.
6. Whisk into dry ingredients and stir until mixture resembles a smooth batter.
7. Lightly spray a small non-stick frypan with oil, add 2-3 tablespoons of batter to pan and tilt pan so it covers the base.
8. Cook over medium heat for 2 minutes or until golden underneath.
9. Flip and cook the other side until golden.
10. Remove from pan and transfer to a low oven to keep warm while you cook remaining crepes.
11. Serve with sauce and a scoop of ice-cream, if desired.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018yes, Treats, survival-around-the-worldTreats