Jean-Christophe Novelli And Matt Tebbutt's Healthy Recipes

27/12/2010 18:11 | Updated 22 May 2015

Healthy eating usually conjures up images of a scary sugar-free, carb-dodging salad-based existence, devoid of any chocolate yumminess.

Whilst ensuring you get your five-a-day and reducing the amount of fat in your diet is important (especially considering the rising childhood obesity levels), it doesn't mean you have to go taste-free.

Celebrity chefs Jean-Christophe Novelli (swoon!) and Matt Tebbutt (swoon!) have got together with the Flora Heart Age campaign to create a range of healthy dishes that taste delicious.

The two chefs are taking part in a head-to-head with their chosen families to prove that healthy family eating needn't be boring.

Jean-Christophe has shared with us his recipe for Apple & Cinnamon crepes, for a hit of your five-a-day whilst pleasing your kid's sweet tooth.

Get your frying pan and tub of Flora out, and get cooking!For 6-8 crepes, you will need:

2 medium eggs

165g plain flour

1/2 teaspoon of sugar

350ml of semi-skimmed milk

1 tablespoon of Flora Buttery spread, melted

For the filling, you will need.

1 tablespoon Flora Buttery spread

Pinch of cinnamon

70g soft light brown sugar

350g baking apples, peeled and sliced

250ml half fat creme fraiche

How to make

Crèpe mix

  • Mix the eggs with the flour and sugar to make a paste.
  • Add the milk very slowly. Use just enough so that the mixture coats the back of a spoon.
  • Stir in the melted Flora Buttery. Combine thoroughly.
  • Heat a heavy based non-stick pan and add a small ladle of batter. Cook until golden on each side.
  • Serve immediately or leave them to cool, keeping each one separated from the other by greaseproof paper.

  • Melt the Flora Buttery in a hot pan, add the cinnamon and sugar, and allow to infuse for about a minute before adding the apples.
  • Cook for about 4-5 minutes just so they start to break down. Remove from the heat.
  • Lay the crèpes out and divide the apple mixture evenly between them.
  • Now divide the crème fraiche evenly on top of this.
  • Fold the right and left hand sides of each crepe to square off the edges then roll up from the open end nearest to you to the top.
  • Lay side by side in a dish, sprinkle with caster sugar and glaze under the grill.


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