Traffic Light:

Serves: 8-10

Category: Breads, Scones and Pikelets


  • 1 cup plain flour, sifted
  • 2 eggs, lightly beaten
  • 1¼ cups reduced fat milk
  • 1 tablespoon polyunsaturated margarine,
  • melted or canola oil
  • Canola spray



  1. Place flour in a large mixing bowl, make a well in the centre
  2. In a separate bowl, use a whisk to mix together the eggs, milk and melted margarine
  3. Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for 30 minutes
  4. Heat an 18-20cm crepe pan or small frying pan over a medium heat, lightly spray with canola
  5. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden. Turn over and cook for a further 30 seconds
  6. Transfer to a plate and repeat with the remaining batter. Serve rolled or folded with your favourite sweet or savoury options.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 213.7kJ 773.8kJ
Protein 2.4g 8.6g
Total fat 1.0g 3.8g
Saturated fat 0.4g 1.3g
Carbohydrate 7.6g 27.6g
Sugars 0.5g 2.0g
Dietary Fibre 0.7g 2.6g
Sodium 81.9mg 296.7mg

Find what you’re looking for

  • Recipe Categories