You may remember a while ago I put together a short recipe book for naturally sugar-free desserts. I really enjoyed working on it but after I’d finished it I just left it be and moved on to other things.

Over the past few months I’ve had a lot of fun experimenting will all kinds of different recipes but I’ve slowly come to realize that desserts really are my passion and my specialty. Unfortunately, reconciling that with my determination to lead a healthy lifestyle and eat a very low-sugar diet (not counting whole fruit) is not easy. So, I’ve been re-inspired to work on my sugar-free desserts cookbook, and this time to experiment and test until I have a lot more recipes.

The first of my new recipes is this super simple nectarine-filled crepe. With mascarpone it makes a delicious dessert, with yogurt it makes a healthy, balanced breakfast.

For the crepe (serves 1-2 (about 4 crepes))

• 1 eggs
• 2 oz flour
• 150 ml milk

Mix up the batter and heat a small non-stick frying pan to a medium-high heat. I like to mix my batter straight into a jug so I can pour it directly from there into the pan with no messing around with ladles. When the lumps have been mixed out and the pan is hot, add a small knob of butter and pour in your first batch of batter. Flip the pancake when it’s browned on the underside and cook until brown on both sides. Transfer it to a plate and cook the remaining crepes.

Slice a nectarine  (or pretty much any sweet fruit, berries would be nice too) into pieces about 1/3 of an inch thick. Turn the heat down to medium and add about a teaspoon of butter. Put the nectarine slices into the pan and lightly fry them until they start to show a little brown on each side and they’ve softened a little. Spread 1-2 tablespoons of yogurt or mascarpone onto a pancake and then spread a few slices of nectarine on top. Fold it up and then repeat with the other crepes and the rest of the nectarines. Serve immediately.