Ricotta and blueberry crêpes
Get ready for Shrove Tuesday with this delicious recipe for ricotta and blueberry crêpes.
Get ready for Shrove Tuesday with this delicious recipe for ricotta and blueberry crêpes.
Planning to cook up a storm on Shrove Tuesday? Try this delicious recipe for ricotta and blueberry crêpes.
Ingredients
- ¾ cup (130 g) fine rice flour
- ½ cup (75 g) gluten-free cornflour
- ¹⁄³ cup (30 g) debittered soy flour
- ¾ teaspoon bicarbonate of soda
- 2 eggs, lightly beaten
- 1½ cups (375 ml) skim milk
- 2 tsp caster sugar (or ‘spoon for spoon’ sugar replacer)
- 1 tsp chia seeds
- 20g light margarine, melted
- Olive oil cooking spray
RICOTTA FILLING
- 500 g low-fat smooth ricotta cheese
- ¼ cup caster sugar (or ‘spoon for spoon’
- sugar replacer)
- 2 tsp vanilla essence
- 150 g fresh blueberries
- Icing sugar, to dust
Method
1) Sift the flours and bicarbonate of soda 3 times into a large bowl (or mix well with a whisk to ensure they are well combined). Make a well in the middle, add the beaten egg, milk, sugar (or replacer) and chia seeds and blend with a spoon to form a smooth batter. Stir in the melted margarine. Cover with plastic film and set aside for 20 minutes.
2) Heat an 18 cm non-stick frying pan over medium heat and spray with cooking spray. Pour ¼ cup batter into the pan and tilt to coat the base. Cook until bubbles start to appear, then turn and cook the other side. Remove and place on a plate and cover with foil to keep warm. Repeat with the remaining batter to make eight crêpes in all.
3) Preheat oven to 180C/160C fan-forced. In a small bowl, combine the ricotta cheese, caster sugar and vanilla essence. Stir until well combined. Add the blueberries and stir until just combined. Place spoonfuls of the ricotta filling along the middle of each crêpe and roll up to fully enclose. Place the filled crêpes in a shallow baking tray. Cover with foil and place in the oven for 10 minutes. Remove from oven and dust with icing sugar, and serve.
Extracted from Wheat and gluten free diabetes, $34.99 by Dr Sue Shepherd, Fortiori Publishing.