Is your negativity bias impacting your workplace?
Is your negativity bias impacting your workplace?

Victoria Stokes

This Foxrock home has been transformed into an utterly serene space
This Foxrock home has been transformed into an utterly serene space

Megan Burns

My Career: Photographer Holly McGlynn
My Career: Photographer Holly McGlynn

Holly McGlynn

WIN an overnight stay, three-course meal and afternoon tea at this Galway city hotel
WIN an overnight stay, three-course meal and afternoon tea at this Galway city hotel

Sarah Gill

Oktoberfeis, food festivals, comedy sets and more great events happening this weekend
Oktoberfeis, food festivals, comedy sets and more great events happening this weekend

Sarah Gill

Stressed and sore from too much time at the computer? These 11 tips will help
Stressed and sore from too much time at the computer? These 11 tips will help

Jennifer McShane

September 28: Today’s top stories in 60 seconds
September 28: Today’s top stories in 60 seconds

Sarah Gill

IMAGE Interiors autumn/winter is out now! Find out what’s inside…
IMAGE Interiors autumn/winter is out now! Find out what’s inside…

Megan Burns

‘I felt like I was living in a different body. I wanted to do something about it’
‘I felt like I was living in a different body. I wanted to do something...

Amanda Cassidy

Looking for a new-season scent for your home? Here are the top fragrances to shop
Looking for a new-season scent for your home? Here are the top fragrances to shop

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).