26/08/2025
These delicate Bran Crepes with a zesty berry sauce, brought to us by Heleen Meyer, is the perfect way to satisfy your sweet tooth without straying from your health goals. Low is salt and a source of calcium, the nutty flavour of the bran cereal lends depth, while the berries add a natural sweetness to this wholesome dessert. Enjoy after a DASH-diet meal!
Ingredients
Bran crêpes
200 ml cake flour
½ cup wheat bran
3 large eggs, beaten
50 ml olive or avocado oil
300 ml milk
100 ml cold water
extra oil for frying pancakes
Berry sauce
1 tsp cornflour
1-2 tbsp lemon juice, or more, to taste
125 g frozen mixed berries, thawed
2 tbsp honey
1 tsp finely grated lemon rind
¾ cup plain low-fat yoghurt, to serve
extra finely grated lemon rind for garnish
Method
Bran crêpes
In a glass bowl,mix the flour and bran together. Whisk the eggs and oil in a jug and stir into the dry ingredients until a paste forms.
Mix the milk and water together. Gradually add to the flour mixture, while whisking continuously. Whisk thoroughly every time you add some liquid. Do not add all the liquid at once, as this will form lumps.
Heat a thin layer of oil in a 20 cm pan over a medium temperature. Pour in just enough batter to form a thin crêpe (about 45 ml each).
Fry until set on top, turn over and fry on the other side for another minute. Keep warm and continue with the remaining batter, adding a thin layer of oil only when necessary.
Berry sauce
In a glass bowl mix the cornflour and lemon juice. Using a stick blender, blitz all the ingredients except the yoghurt and extra lemon rind for a few seconds until just combined but still chunky. Alternatively, mash berries with a fork and whisk the ingredients together.
Pour into a small saucepan and bring to just below boiling point over a medium heat. Simmer until thickened, while stirring continuously. Keep warm.
To serve
Fold two warm crêpes per person into triangles. Serve with a dollop of yoghurt and a spoonful of berry sauce. Garnish with extra lemon rind.
