Cook Clean with Kate Crêpes
Crêpes are one of my favourite recipes from my childhood and following tradition, they are now one of my children’s favourite breakfast choices.
Crêpes are pretty low in calories and filled with fruit, they make a tasty, vitamin-packed breakfast for children.
Kate’s top tip-
If you want to get ahead of time, you can make your pancake mixture the night before and leave it covered in the fridge. Just make sure you remove the mixture from the fridge half an hour before you want to cook your crêpes and give it a stir before using.
You will need a frying pan.
What you need
115g gluten-free plain flour
Approximately 250-300ml coconut milk
2 large organic eggs
Butter for frying
Lemon juice, freshly squeezed
Grated or melted chocolate
Chopped nuts and/or seeds
What you do
Sieve the flour into a large bowl. (Maybe not a necessity if you are pushed for time but I do it as I like light and fluffy, not ‘heavy’ pancakes).
Pour 250ml of the coconut milk into a jug and break the eggs into the milk. Whisk with a fork until combined.
Make a well in the centre of the flour and gradually add the milk and egg mixture, whisking as you do so. It’s important you don’t add the milk mixture all at once as this will create lumps in your batter – and what you are after is a nice smooth batter.
Once you have incorporated 250ml of milk, you can add the remaining milk if your batter looks a little thick. You want the consistency to be a little thinner than double cream.
Heat your pan over a medium heat and add a little butter, just enough to grease the pan.
Using a ladle, add some batter into the frying pan, swirling the pan so that the batter just coats the bottom of the pan.
Leave the crêpe to cook for several minutes until it is firm enough to use a fish slice to loosen it and then turn it over. You can of course flip your crêpe if you are feeling brave!
Continue to cook the crêpe on the other side for a further two to three minutes before transferring to a plate to serve.