[Wholemeal crepes with raw sugar and lemon]
With the realisation that in approximately 40 days I’ll be indulging in quite a lot of the darkest chocolate I can find I decided to make a healthier pancake to celebrate today.
It’s unthinkable, of course, to go without. I’m a 21st century woman after all – yes I can have my (pan)cake and eat it too! Thank you very much.
I just have to be clever about it.
Growing up we ate a fair amount of crepes as my Mum loves them. Our favourite meal was schnitzel, mashed potatoes and cabbage salad followed by a big pile of crepes. Mum would start at 3pm with a production line in the kitchen to make the schnitzel from scratch.
Flour, egg, crumbs. Repeat. Repeat. Repeat… so many times. She’d make loads so that we could have them on sandwiches for the next week. Although with 4 children and a hungry husband they were gone well before the week was out.
Then there was the crepes. She’d make up a big bowl of batter and slave over a hot stove cooking crepe after crepe after crepe. Yes, that’s after deep frying all those schnitzels! A mothers love is endless.
One of the things I like most about being able to cook is that when I get a food craving I can satisfy it. Unlike when I was a child and I would long for those schnitzel and crepes only to be told ‘not tonight’.
Which leads me to today’s crepes. The ones I made because it’s pancake Tuesday and I genuinely felt like them and just because I can!
I’ve always wanted to try making a healthier crepe – I used wholemeal flour and skimmed milk and they worked out beautifully. They were only the slightest bit thicker and chewier due to the wholemeal flour but were well worth it for the piece of mind (where my mind was already filled with delectable chocolate).
My favourite way to eat crepes is with raw sugar and a squeeze of fresh lemon. Or sometimes with homemade plum jam. A very Hungarian way to serve them is Magyar Palacsinta; the crepes are filled with a mixture of cottage cheese and sultanas and then rolled up and baked. It’s very moreish.
However you decide to serve them make sure you enjoy every single mouthful.
Would love a vote if you get a chance. Go on, I’ll be your best friend….
makes 16 using a 20cm pan
2 1/2 cups wholemeal flour, sifted
2 eggs, lightly beaten
pinch of salt
butter for frying
1. Whisk all the ingredients, except the butter, in a large bowl and set aside for 30 minutes at room temperature.
2. Heat a 20cm frying pan over high heat, add a little butter and allow it to melt. Using a ladle, pour in just enough batter to almost cover the base of the pan. Immediately tilt the pan to distribute the batter evenly and thinly.
3. When small bubbles appear on the surface (about 30 secs) flip and cook for about 10 seconds. Transfer to a plate and repeat until all the batter has been used up. Serve with your favourite topping.
– Poached peach in honey sauce w/ passionfruit mascarpone (GF, V)
– Vegan vanilla sponge cake (V, VG)
– Apple and macadamia nut crumble (V)