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1
Preheat the oven to 400F.
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2
To make the crepes, sift the flour and salt into a bowl.
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3
Make a well in the center and add the egg whites, milk and orange juice.
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4
Whisk hard, until all the liquid has been incorporated and the batter is smooth and bubbly.
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5
Lightly grease a heavy or non stick pancake or crepe pan and heat it until it is very hot.
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6
Pour in just enough batter to cover the base of the pan, swirling it to cover the pan evenly.
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7
Cook until the crepe has set and is golden, then turn it to cook the other side.
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8
Remove the crepe to a sheet of kitchen paper.
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9
Cook the remaining batter to make 6 to 8 crepes.
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10
Place six small ovenproof bowls or moulds on a baking sheet up side down and lay the pancakes over these.
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11
Bake them in the oven for about 10 minutes or until they are crisp and set into shape.
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12
Lift the baskets off the moulds.
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13
Pare a thin piece of orange rind from on orange and cut it into fine strips.
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14
Blanch the strips in boiling water for 30 seconds, rinse them in cold water and set them aside.
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15
Cut all the peel and white pith from the oranges.
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16
Divide the oranges into segments, catching the juice, combine with the blueberries and warm them gently.
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17
Spoon the fruit into the baskets and scatter the rind over the top.
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18
Serve with yogurt, light creme fraiche or no fat sour cream.
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19
Do not fill the baskets too soon, should be done immediately before serving, to keep the crepe crisp.
