Baking the nectarines caramelises their natural sugars
Cook: 45 Mins
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 249g serving contains
Energy
1133kj
271kcal
1133kj
271kcal
14%
Fat
6.7g
6.7g
Low
10%
10%
Saturates
3.3g
3.3g
Low
17%
17%
Sugars
21.0g
21.0g
Med
23%
23%
Salt
0.34g
0.34g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
455kj/109kcal
Typical energy values per 100g:
455kj/109kcal
Ingredients
400g raspberries
1 tbsp caster sugar
1 tbsp orange juice
100g plain flour
Pinch of salt
1 large free-range egg
275ml semi-skimmed milk
15g butter, melted, plus extra for greasing
4 nectarines
Sunflower oil, for greasing
Icing sugar, for dusting
Method
1
Purée half the raspberries with the sugar and orange juice and then push through a sieve to make a sauce. Set aside.
2
Sift the flour and salt into a bowl. Add the egg and a third of the milk and whisk to make a thick batter. Gradually whisk in the rest of the milk along with the butter.
3
Rub a small non-stick pan with kitchen paper soaked in oil. Heat until very hot. Add just enough batter to cover the base very thinly. Cook over a medium heat for a minute, or until golden underneath, then cook the other side. Cook the rest of the crêpes in the same way.
4
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a shallow oven-proof dish with butter. Halve, stone and slice the nectarines. Fill the crêpes with the nectarine slices and the remaining raspberries, then roll them up or fold into triangles. Put the pancakes in the dish and bake in the oven for 5-10 minutes or until hot.
5
Dust the crêpes with icing sugar and serve with the raspberry sauce.