Crepes with Strawberry Coulis Recipe - 5 points

Crepes with Strawberry Coulis

Serves 5
Fibre 1.6g, protein 46g, fat 24g
Calories/serving: 268
WW pointe per serving: 5

• 125ml/4floz double cream
• 3 tablespoons water
• 1 1/2 tablespoons granular sugar substitute
• 1 egg
• 1 egg white
• 2 tablespoons unsalted butter, melted
• 3 tablespoons soy flour
• 2 tablespoons wholewheat flour

Strawberry Coulis:

• 125g/4 1/2oz sliced strawberries
• 3 tablespoons water
• 1 tablespoon granular sugar substitute
• 125ml/4floz double cream, whipped to soft peaks

1. In a blender, mix the first six ingredients until smooth, then add the flours, blending until smooth. Transfer to a bowl and leave to stand for 10 minutes. To make the coulis, clean the blender and puree the strawberries, water and sugar substitute until smooth.
2. Spray a15-cm/6-inch non-stick frying pan with oil and heat over a medium-low heat. Spoon 2 tablespoons of batter into the frying pan and immediately tilt to coat the bottom. Cook until the bottom of the crepe is evenly browned and the top is dry and set, which should take 40 to 60 seconds. Loosen around the edge and then under the creonto the first), spraying the pan each time. Cover the crepes loosely with foil to keep warm.
3. To serve, fold two warm crepes in half with the browned side facing out and arrange slightly overlapping. Spoon 2 tablespoons of the sauce over the top and add a dollop of cream in the centre.