Perimenopause & Me: ‘The doctor said I might be depressed, but I knew I wasn’t’
Perimenopause & Me: ‘The doctor said I might be depressed, but I knew I wasn’t’

IMAGE

Where to we draw the line in showing empathy to a narcissist?
Where to we draw the line in showing empathy to a narcissist?

Sarah Gill

‘I’d lost litres of blood’: Ashley Graham on miscarriage, the trauma of childbirth and accepting her body again
‘I’d lost litres of blood’: Ashley Graham on miscarriage, the trauma of childbirth and accepting...

Sarah Finnan

How to pick yourself up after a crisis
How to pick yourself up after a crisis

Niamh Ennis

Look inside this Malahide home’s cool makeover full of clever details
Look inside this Malahide home’s cool makeover full of clever details

Megan Burns

Courtney Love has chimed in on the ongoing Depp v Heard trial
Courtney Love has chimed in on the ongoing Depp v Heard trial

Sarah Gill

First two cases of new Covid-19 variant of concern confirmed in Ireland
First two cases of new Covid-19 variant of concern confirmed in Ireland

Sarah Finnan

Endometriosis: ‘I was accused of starving myself and over-exercising’
Endometriosis: ‘I was accused of starving myself and over-exercising’

Amanda Cassidy

This modern family home with stunning views of Galway Bay is on the market for €2.9 million
This modern family home with stunning views of Galway Bay is on the market for...

Sarah Finnan

This picturesque cottage with views of the Galtee Mountains is on the market for €300,000
This picturesque cottage with views of the Galtee Mountains is on the market for €300,000

Sarah Finnan

Image / Living / Food & Drink

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


By Meg Walker
16th Feb 2021
It’s Pancake Tuesday! Here’s a simple vanilla crêpes recipe

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).