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
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.