Lower cholesterol: Crêpes with Asian fruits

Crepes with Asian fruits

Ingredients

• 120g plain flour
• 280ml semi-skimmed milk
• 3 large eggs
• 2 tablespoons brown sugar
• Cooking spray (or a drizzle of vegetable (rapeseed) oil)
• 4 tablespoons maple syrup
• 4 lemons, quartered
• 1 ripe mango, peeled and diced
• 6 lychees, peeled and diced
• 1 ripe papaya, peeled and diced
• 4 passion fruits

Method

• Sift the flour into a bowl and make a well in the middle.
• Add the milk and eggs and beat until smooth, then add the sugar and beat again.
• Heat a non-stick pan (preferably a crêpe pan), using a spray oil if you have one, or a drizzle of vegetable oil if not. Reduce to a medium heat and drop a ladleful of the batter on to the pan. Wait for bubbles to appear (1–2 minutes), then flip. Make more crêpes in the same way until you have used up all the batter.
• Drizzle each crêpe with maple syrup and a squeeze of lemon, then add a mix of fruit and roll up. Spoon over some passion fruit seeds and serve.

Per serving: 242 KCals, 4.8G Fat, 1.4G Saturated fat, 0.07G Sodium

Extracted from: Healthy Eating for Lower Cholesterol by Daniel Green and Catherine Collins (Kyle Cathie, £12.99) with photography by Lis Parsons. Buy this book at a discount from Saga Books.