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.
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 makeCrèpe 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.