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Prep 30 mins
Cook 30 mins
Impressive guest dessert. When blueberries are not in season, they can be replaced with any other berries available. Raspberries or cranberries are very nice.(from low fat cooking)
- Preheat the oven to 400°F.
- To make the crepes, sift the flour and salt into a bowl.
- Make a well in the center and add the egg whites, milk and orange juice.
- Whisk hard, until all the liquid has been incorporated and the batter is smooth and bubbly.
- Lightly grease a heavy or non stick pancake or crepe pan and heat it until it is very hot.
- Pour in just enough batter to cover the base of the pan, swirling it to cover the pan evenly.
- Cook until the crepe has set and is golden, then turn it to cook the other side.
- Remove the crepe to a sheet of kitchen paper.
- Cook the remaining batter to make 6 to 8 crepes.
- Place six small ovenproof bowls or moulds on a baking sheet up side down and lay the pancakes over these.
- Bake them in the oven for about 10 minutes or until they are crisp and set into shape.
- Lift the baskets off the moulds.
- Pare a thin piece of orange rind from on orange and cut it into fine strips.
- Blanch the strips in boiling water for 30 seconds, rinse them in cold water and set them aside.
- Cut all the peel and white pith from the oranges.
- Divide the oranges into segments, catching the juice, combine with the blueberries and warm them gently.
- Spoon the fruit into the baskets and scatter the rind over the top.
- Serve with yogurt, light creme fraiche or no fat sour cream.
- Do not fill the baskets too soon, should be done immediately before serving, to keep the crepe crisp.
I have this exact recipe in "The Practical Encyclopedia of Baking" .. It has a lovely presentation and I love it .. I sometimes use apples, raisins and cinnamon ..