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April 19, 2011

1 cup plain flour

1 egg  

1¼ cup of skim milk

1 tbspn oil


1. Place flour in a bowl and make a well in the centre.  Crack egg into the centre of the well.  Pour in milk stirring all the while stirring from the inside to the outside of the bowl.

 2.  Heat the oil in a non-stick pan on a moderately hot stove plate. Pour in a good tablespoon of the crepe batter.  Tilt the pan to ensure that the mixture runs around the pan in a thin, round crepe.

3.  Cook until the underside of the crepe is browned.  Turn the crepe over and cook on the other side for 10 seconds.

 4.  Roll the crepes and place on a serving plate.


1 apple

4 tbspns water

4 tbspns brown sugar

1 dollop of low fat yoghurt


1. Peel and core 1 apple and cut it into slices.

2.  Place the slices in a small pot with the 4 tbspns of water.  Place lid on the pot.

3.  Bring to the boil and cook about 3 minutes or until the apples are starting to become tender.

4.  Remove the lid and cook for about another minute to allow about 1 tbspn of water to evaporate.  Then add brown sugar to the apples and remaining water.  Cook until the caramel mixture becomes a mass of large and small bubbles.  This means it is ready so remove from stove immediately and pour caramel apples over crepes.  Serve with a dollop of yoghurt.

Serves 2

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