Celebration pancakes (crepes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.7
- Total Fat: 8.7 g
- Cholesterol: 71.6 mg
- Sodium: 77.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.6 g
- Protein: 10.6 g
View full nutritional breakdown of Celebration pancakes (crepes) calories by ingredient
Introduction
I make these pancakes for special occasions - when the kids visit home, or at festivals. We usually eat them for breakfast. I make these pancakes for special occasions - when the kids visit home, or at festivals. We usually eat them for breakfast.Number of Servings: 6
Ingredients
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For the pancakes:
150 grams of plain wholemeal flour
2 large eggs, beaten
1 cup skimmed milk
Water
2 tsp cinammon
1 tsp vanilla extract
For the toppings:
1.5 cup raspberries
6oz part skim milk ricotta cheese
2 tbs maple syrup
Half a cup of walnut halves (about 25 halves)
For cooking:
2 tsp sunflower oil soaked into a paper towel.
Tips
The pancakes will keep well in the fridge for the next day if necessary.
Directions
Beat all the pancake ingredients together and add enough water to get the consistency of a thin cream. Don't make the batter thick.
Wash the raspberries and put into a pan. Cook over a very gentle heat until the juices are running.
Chop the walnuts.
Cook the pancakes. Use a heavy cast iron pan or a non-stick pan. Heat the pan, and when hot, use the oiled paper towel to wipe round the pan. Put the pan on the heat, reduce the heat to medium high, and put in a large tablespoon of batter. Swirl around the pan to cover the bottom of the pan. Cook until the pancake is set and shakes free from the bottom of the pan. Toss the pancake, and cook until the other side is set and golden.
Put the cooked pancake onto a warm plate and cover with a clean cloth.
Keep cooking the pancakes until all the batter is gone. With my pan, I can get 12 thin crepes out of this amount of batter.
Return all the crepes to the pan to heat through, and assemble the dish. Give each person two pancakes, top with a share of raspberries, ricotta, nuts, and drizzle with 1tsp of maple syrup.
Serving Size: Makes about 12 6" pancakes (2 each)
Number of Servings: 6
Recipe submitted by SparkPeople user LOVAGE.
Wash the raspberries and put into a pan. Cook over a very gentle heat until the juices are running.
Chop the walnuts.
Cook the pancakes. Use a heavy cast iron pan or a non-stick pan. Heat the pan, and when hot, use the oiled paper towel to wipe round the pan. Put the pan on the heat, reduce the heat to medium high, and put in a large tablespoon of batter. Swirl around the pan to cover the bottom of the pan. Cook until the pancake is set and shakes free from the bottom of the pan. Toss the pancake, and cook until the other side is set and golden.
Put the cooked pancake onto a warm plate and cover with a clean cloth.
Keep cooking the pancakes until all the batter is gone. With my pan, I can get 12 thin crepes out of this amount of batter.
Return all the crepes to the pan to heat through, and assemble the dish. Give each person two pancakes, top with a share of raspberries, ricotta, nuts, and drizzle with 1tsp of maple syrup.
Serving Size: Makes about 12 6" pancakes (2 each)
Number of Servings: 6
Recipe submitted by SparkPeople user LOVAGE.