Wholesome and Sinful Nectarine Suzette Crepes
Serves 2 (about 8 small 4” crepes) Double the recipe for 4 people.
1/2 cups whole grain flour of your choice (we used whole wheat or 1 cup of buckwheat flour)
1/2 cup all purpose flour
3/4 cup buttermilk mixed with ¼ cup skim milk
1 tbsp. butter (melted)
pinch of coarse salt
canola oil (for pan)
Sift flour and mix with salt in a bowl. Add any grains in the sieve to the flour for added fibre.
Make a well and pour in eggs.
Gradually stir the eggs into the flour.
In a fine stream pour in milk while stirring.
Keep stirring batter until small bubbles form on the surface. Mix in Butter.
Use a nonstick small fry pan or crepe pan.
Pour less than 1 teaspoon canola oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
With a measuring spoon drop in 2 tbsp. of batter and quickly move pan around, with the turning spatula, gently spread the batter thinly and evenly, covering the whole surface with a thin layer.
Let cook for about 1 minute or until lightly golden. Then, flip with a metal spatula, and cook other side for about 30 seconds.
Repeat these steps until you are out of batter, stacking cooked crepes on a plate.
Try your favourite sauce. You can substitute any fruit you enjoy. Here’s the one we enjoy.
Nectarine Suzette Sauce with Yoghurt Filling
(double if serving more than 2 people)
1 med size nectarine, ½ inch chunks
1 orange, juice and zest
1/4 cup or to taste, dark agave nectar
2 tablespoons Grand Marnier, totally optional
On medium high heat in a small nonstick pan, heat nectarine chunks, orange zest, orange juice, and agave nectar.
Keep on heat until thick and syrupy. Add Grand Marnier.
Spoon sauce over each prepared crepe roll up as shown in photo.
Heat each crepe lightly in a warm non-stick frying pan.
Fill each along the middle with about 2 tablespoons of non-fat yoghurt.
Roll up like a tortilla. Sprinkle lightly with icing sugar. Then top with nectarine fruit sauce. Repeat.