|per 1 serving|
|Fat 9 g||14 %|
|Saturated 2 g
+ Trans 0 g
|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 %|
|* DV = daily value|
Multigrain crêpe and fruit breakfast torte
|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!
- 1 L (4 cups) fruit of your choice cut in cubes
- 375 mL (1 ½ cups) frozen unsweetened whole strawberries, thawed
- 30 mL (2 tablespoons) +
- 45 mL (3 tablespoons) maple syrup
- 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
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.