Grain Pancakes with Fruit
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- For the crepes
- ½ cup quinoa flour
- ½ cup gluten-free self-rising flour
- 1 egg
- 1 pinch salt
- ½ cup milk
- water (if needed)
- vegetable oil (for cooking)
- For the filling
- ¼ cup butter
- 4 large Apple (peeled, cored, sliced)
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ cup cream (48% fat)
- 4 Tbsps Cranberry jam
- To decorate
- Cinnamon stick
Preparation steps
1.
For the crepes: sift the flours and salt into a mixing bowl and make a well in the centre. Add the egg and beat well.
2.
Add half the milk and beat until smooth. Stir in the remaining milk until blended. If the mixture is too thick, add water, beating well to blend.
3.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
4.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.
5.
For the filling: heat the butter in a frying pan over a mediumlow heat. Add the apples and cook, stirring, for 3-5 minutes until lightly browned.
6.
Add the sugar, cinnamon and cream. Stir to combine. Bring to a boil, reduce the heat to low and simmer for 4-5 minutes.
7.
Divide the filling between the crepes and fold the crepes around the filling. Top with a little jam and decorate with cinnamon sticks.
