Loot: The Dublin concept store on how to shop vintage in Ireland
Loot: The Dublin concept store on how to shop vintage in Ireland

Katie-Ruby Robinson

Five binge-worthy miniseries to stream this weekend
Five binge-worthy miniseries to stream this weekend

Sarah Gill

8 inspiring quotes from the IMAGE PwC Businesswoman of the Year Awards 2022
8 inspiring quotes from the IMAGE PwC Businesswoman of the Year Awards 2022

IMAGE

I went behind the scenes of the ‘Derry Girls’ season 3 premiere
I went behind the scenes of the ‘Derry Girls’ season 3 premiere

Sarah Finnan

Tried & Tested: An honest review of a wardrobe detox (from a self-confessed clothes hoarder)
Tried & Tested: An honest review of a wardrobe detox (from a self-confessed clothes hoarder)

Sarah Finnan

Forget Bieber v Gomez, we should be lifting women up, not tearing them down
Forget Bieber v Gomez, we should be lifting women up, not tearing them down

Sarah Finnan

Supper Club: Peanut soba noodle salad
Supper Club: Peanut soba noodle salad

Meg Walker

Weekend Guide: From indoor markets to whiskey festivals, here’s what’s happening around Ireland
Weekend Guide: From indoor markets to whiskey festivals, here’s what’s happening around Ireland

Sarah Gill

Fashion Fix: The return of the three-piece suit 
Fashion Fix: The return of the three-piece suit 

Sarah Finnan

Seven minutes with the powerhouse that is Emily Watson
Seven minutes with the powerhouse that is Emily Watson

Sarah Gill

Image / Living / Food & Drink

It’s Pancake Tuesday! Here’s a simple recipe for vanilla crêpes


By Meg Walker
21st Feb 2023
It’s Pancake Tuesday! Here’s a simple recipe for vanilla crêpes

Happy Pancake Tuesday! I often eat crêpes for breakfast or lunch with a topping. You can try them with bacon or with lactose-free cream and jam or berries. If you divide this recipe by four, you will have just enough for two thicker crêpes.

Makes 8-10

Ingredients
4 eggs
500ml lactose-free milk
300g plain gluten-free flour
1 tsp vanilla sugar
1 tbsp sugar
60g melted butter, plus extra for cooking
cinnamon and sugar, to serve

Method
Whisk the eggs together with the milk. Mix the flour, vanilla sugar and sugar together, and pour into the egg mixture a little at a time, while continuously whisking. Stir in the melted butter. Leave the mixture to rest for 10-15 minutes. If the mixture becomes too thick, pour in a splash of milk.

Heat a frying pan over a medium heat and add butter. Pour in a little mixture and cook the crêpe until golden on both sides. Repeat to use all the mixture. Serve sprinkled with cinnamon and sugar.

Tips
For a healthier breakfast version, replace half of the flour with oat flour and/or buckwheat flour (which also doesn’t have fructans).

For a savoury meal, leave out the sugar in the mixture. Make a tomato sauce with beef mince, spoon into a pancake, roll up, sprinkle cheese on top and bake in the oven at 200?C/gas mark 6 until the cheese has melted.

Extracted from Calm Belly Cookbook by Cecilie Hauge Ågotnes (Modern Books, approx €17).