LEMON CREPES SOUFFLEE

Ingredients :

Crepes:

4 ½ oz (125 g) flour

½ oz (15 g) powder sweetener

1 tablespoon butter (if possible, low fat)

3 eggs

1 1/3 cup low fat milk

Rind of ½ orange

Pinch of salt

Filling:

6 thin crepes

Juice of 2 lemons

Rind of 2 lemons

½ cup low fat milk

1 ¾ oz (50 g) liquid sweetener

2 egg yolks

3 egg whites

¾ oz (20 g) cornstarch

2 small mango, peeled

Preparation:

Crepes:
Combine flour, sugar, eggs, rind and salt in a medium size bowl. Gradually add milk, whipping constantly until mixture is smooth. Add melted butter, mix and set aside for ½ hour. Make crepes as thin as possible in a non stick pan.

Filling:
Dissolve cornstarch in milk, add sweetener and lemon rind. Heat in a medium size pan until it boils, whisking constantly. Remove from fire, add yolks and lemon juice. Beat egg whites with salt until thick and glossy. Fold egg whites into milk and yolk mixture, carefully.

Pour some filling in the center of each crepe and fold in half. Place folded crepes on a lightly greased cookie sheet. Bake in a moderate oven 350°F(180°C) until they rise. Blend or process mangoes with water.

Serve crepes individually, pour some mango sauce around crepe and garnish with mint leaves and a strawberry.

6 servings

Calories per serving 390

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