Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 470
Fat 9 g 14 %
Saturated 2 g
+ Trans 0 g
10 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 110 mg 0 %
Sodium 180 mg 8 %
Carbohydrates 88 g 29 %
  Fibres 10 g 40 %
  Sugars 47 g
Protein 13 g
Vitamin A 15 %
Vitamin C 250 %
Calcium 20 %
Iron 30 %
* DV = daily value

Multigrain crêpe and fruit breakfast torte

Time required: 46 minutes
Yield : 4 servings Prep Time: 30 minutes
Level : Easy Cook Time: 16 minutes

Served at breakfast with a glass of milk, this crêpe torte is a scrumptious way to start the day!

INGREDIENTS

  • 1 L (4 cups) fruit of your choice cut in cubes

Strawberry coulis

  • 375 mL (1 ½ cups) frozen unsweetened whole strawberries, thawed
  • 30 mL (2 tablespoons) +
  • 45 mL (3 tablespoons) maple syrup

Strawberry coulis

  • 125 mL (1/2 cup) all-purpose flour
  • 125 mL (1/2 cup) whole wheat flour
  • 60 mL (¼ cup) wheat germ
  • 5 mL (1 teaspoon) baking powder
  • 15 mL (1 tablespoon) brown sugar
  • 2 eggs, lightly beaten
  • 250 mL (1 cup) milk
  • 5 mL (1 teaspoon) vanilla
  • 15 mL (1 tablespoon) vegetable oil
  • Icing sugar for decoration

PREPARATION

In a bowl, stir together fruits. Reserve.

Place strawberries and 30 mL (2 tablespoons) maple syrup in blender and purée. Reserve.

In another bowl, mix together all-purpose flour, whole wheat flour, wheat germ, baking powder and brown sugar. Make a well in the centre of mixture; add eggs and mix with a whisk. Gradually pour in milk, vanilla and oil, stirring until batter is smooth.

Heat a lightly oiled non-stick skillet over medium-high heat. Pour 125 mL (1/2 cup) of crêpe batter into the centre of skillet. Swirl skillet so that batter forms an even circle. Cook crêpe for about 2 minutes on each side, turning over when bubbles appear on the surface and the bottom is lightly browned. Transfer to a plate and keep warm. Repeat process three more times.

Place a crêpe on a pretty serving plate and top with one-third of fruit mixture and 15 mL (1 tablespoon) maple syrup. Repeat crêpe, fruit and syrup layer two more times; top with remaining crêpe to make a torte. Sprinkle with icing sugar and serve with strawberry coulis spooned over top.

VARIATION: Adapt the choice of fruit to the season! Take advantage of summer abundance to make a crêpe torte bursting with just berries: blueberries, raspberries, blackberries and strawberries.