Ingredients
Cranberry orange sauce
Method
1.Sift flour into medium bowl, add eggs and oil, gradually whisk in milk until smooth. Pour batter into large jug, cover, stand 1 hour.
2.Heat oiled heavy-based crêpe pan or small frying pan, pour in ¼ cup of batter, tilt pan to coat base. Cook crêpe over low heat until browned lightly, loosening around edge with spatula. Turn crêpe, brown other side. Remove crêpe from pan, cover. Repeat to make a total of eight crepes.
3.Make cranberry orange sauce. Combine sugar, cinnamon and juice in small saucepan, stir over heat until sugar dissolves. Bring to the boil, boil, uncovered, without stirring, 2 minutes. Add cranberries, simmer, uncovered, 2 minutes. Remove from heat, stand 5 minutes. Discard cinnamon.
4.Fold crêpes in half then in half again, place on serving plates. Pour hot sauce over crêpes. Dust with sifted icing sugar before serving.
These little berries are not only scrumptious on crêpes, but they also have a number of health benefits, including being full of antioxidants and antibacterial properties.
Note
