Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 44

Makes 12 Crêpes • Serves 6

Crêpes are pretty easy to make once you get the hang of them. My father is originally from the Czech Republic, and crêpes, known there as palacinky, were a staple in our home for breakfast or dessert. I’ve played around with my dad’s recipe, swapping the plain flour for wholemeal and the whole milk with skimmed for nearly identical results that would make Dad proud. This is the perfect breakfast when you have guests you want to impress. I buy a variety of fancy fruit jams, set out different bowls of fruit and fillings, and let everyone compose their own.

CRÊPES

1¾ cups (400ml) skimmed milk

2 large egg whites

1 large egg

1 teaspoon rapeseed oil

1 teaspoon pure vanilla extract

1 cup (130g) wholemeal flour

1 teaspoon ground cinnamon

Cooking spray or oil mister

FILLING AND TOPPINGS

¼ cup (80g) of your favourite fruit jams

3 bananas, sliced

¾ cup (110g) sliced strawberries

¾ cup (115g) blueberries

¾ cup (90g) raspberries

1 tablespoon icing sugar, for dusting

For the crêpes: In a blender, combine the milk, egg whites and egg, oil and vanilla. Add the flour and cinnamon and blend until smooth. At this point, the batter may be refrigerated for up to 2 days.

Heat a 25cm nonstick frying pan over medium-low heat. When hot, lightly spray with oil. Pour a ladleful of batter into the pan, swirling the pan slightly to form a thin, even coating on the base. Cook until the bottom of the crêpe sets and is golden in colour, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute. Repeat with the remaining batter, stacking the finished crêpes on a plate. You should have 12 crêpes.

For the filling and toppings: To serve, spread 1 teaspoon of the fruit jams in the centre of each crêpe, fold the edge of the crêpe over the filling and roll it into a tube shape. Place the rolled crêpe on a plate, seam side down. Top with fresh fruit, lightly dust with icing sugar and serve immediately.

skinnyscoop

Crêpes can be refrigerated for up to 3 days or kept frozen for 2 to 3 months. To freeze, stack cooled crêpes on a freezer-safe dish with a sheet of greaseproof paper between each one. Cover tightly with clingfilm and freeze. Defrost in the refrigerator a day ahead, and then warm them gently in a frying pan or in the microwave 4 at a time covered with a damp paper towel for 40 to 60 seconds before serving.