Like many mothers and wives, I too have things to do around the house and it consumes a lot of time and energy. However, I pamper myself every now and then, that’s why I look forward to weekends. Everyone at home is a sleep and I can make my favorite breakfast, Crepe with Saffron Sauce.
If you are allergic to eggs, and want to use pastry cream to top your desserts then this Saffron sauce is the answer. It’s a creamy and thick sauce, it’s lower in calories than pastry cream and adding saffron gave it a rich taste.
Crepes with Saffron Sauce
Makes 12, 6″ crepes. 335 calories per serving.
Each crepe is 56 calories. Saffron Sauce is 108 calories per serving.
To make the crepes:
– 1 egg
– 3/4 cup milk
– 1/2 cup flour
– 2 tablespoon melted butter
– 1 tablespoon sugar
– 1/2 teaspoon Vanilla
1- In a mixer or a blender add all ingredients except flour and blend well for 2 minutes.
2- Add the flour to the blender and pulse 9 times. The batter should be smooth and lump free.
3- Pour the batter in a bowl, cover and place in the fridge for 45 minutes to an hour.
4- In a 7″ or 6″ nonstick pan, pour 1/4 cup of the batter, remove pan from heat and swirl it, so the batter coats the bottom of the pan. If you get holes in the crepe, pour small amount from the batter to cover the holes.
5- The batter will quickly dry, and the moment it looses its shine, flip it and cook for about a minute on the other side.
6- When crepe has finished cooking, gently slide it out onto a plate.
To make the saffron sauce:
1 cup milk
2 1/2 tablespoons sugar
Pinch of saffron threads
1/4 cup hot water
1 tablespoon + 2 teaspoons cornstarch
– Mix water with saffron and keep aside for ten minutes.
– In a saucepan, add milk and sugar.
– Add the cornstarch to the saffron mixture and stir well, when the milk is about to boil add the cornstarch mixture and keep stirring until you get a creamy consistency.
– Pour the saffron sauce over the crepe while warm.
*The calories do not include the pistachio slices and fruits in the pictures.