Crepes with Tangy Lemon Sauce
Light, lemony pancakes.
Ingredients
- 1 cup all-purpose white flour
- 1 egg, lightly beaten
- 1/2 tsp margarine (milk-free) or buttery spread
- 2 Tbsp custard powder *
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 cup low-fat soy milk
- 1 1/2 cup low-fat soy milk, extra
Directions:
CREPES: Sift flour into a bowl. Gradually add combined egg and 1 cup soy milk, mixing until smooth.
Heat margarine in a non-stick skillet. Pour off excess. Add 2 tablespoons batter, rotating pan quickly to coat bottom thinly and evenly. Brown on both sides. Repeat until all batter mixture is used.
SAUCE: Combine custard powder and sugar in a saucepan or bowl. Gradually add lemon juice and add 1-1/2 cups soy milk, stirring until smooth.
Stir over medium heat until mixture boils and thickens (or microwave on HIGH [100%] for 5 minutes, stirring occasionally. Serve over warmed crepes.
Tips:
* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.