Crepes Suzette

Crepes Suzette
 

Serves 2

4 points/serving

for the crepes

50g plain flour

pinch of salt

150ml skimmed milk

1 medium egg

low fat cooking spray

for the sauce

juice and zest of 1 orange

1tsp caster sugar

15g polyunsaturated margarine

1tbsp orange liqueur or brandy

Sift flour and salt into bowl.  Add half the milk and the egg and beat well until smooth.  Stir in rest of milk and leave to stand for 15 minutes before cooking.

Heat a small non-stick frying pan and spray with low fat cooking spray then ladle in enough pancake batter to just cover the base of the pan when you swirl it around.  Fry until golden on the underside then flip over and cook the other side.  Slide out of pan onto a plate and keep warm while you cook the rest of the crepes.

To make the sauce, heat the orange juice, zest and sugar in the frying pan, stirring, until the sugar is dissolved, then add the margarine and whisk.  Fold the pancakes into quarters and add to the pan one by one turning in the sauce and then pushing to one side to fit the next one in.  Just before serving, add the liqueur and ignite.