Skinnytaste Cookbook. Gina Homolka
large egg whites
1 large egg
1 teaspoon rapeseed oil
1 teaspoon pure vanilla extract
1 cup (130g) wholemeal flour
1 teaspoon ground cinnamon
Cooking spray or oil mister
FILLING AND TOPPINGS
¼ cup (80g) of your favourite fruit jams
3 bananas, sliced
¾ cup (110g) sliced strawberries
¾ cup (115g) blueberries
¾ cup (90g) raspberries
1 tablespoon icing sugar, for dusting
For the crêpes: In a blender, combine the milk, egg whites and egg, oil and vanilla. Add the flour and cinnamon and blend until smooth. At this point, the batter may be refrigerated for up to 2 days.
Heat a 25cm nonstick frying pan over medium-low heat. When hot, lightly spray with oil. Pour a ladleful of batter into the pan, swirling the pan slightly to form a thin, even coating on the base. Cook until the bottom of the crêpe sets and is golden in colour, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute. Repeat with the remaining batter, stacking the finished crêpes on a plate. You should have 12 crêpes.
For the filling and toppings: To serve, spread 1 teaspoon of the fruit jams in the centre of each crêpe, fold the edge of the crêpe over the filling and roll it into a tube shape. Place the rolled crêpe on a plate, seam side down. Top with fresh fruit, lightly dust with icing sugar and serve immediately.
skinnyscoop
Crêpes can be refrigerated for up to 3 days or kept frozen for 2 to 3 months. To freeze, stack cooled crêpes on a freezer-safe dish with a sheet of greaseproof paper between each one. Cover tightly with clingfilm and freeze. Defrost in the refrigerator a day ahead, and then warm them gently in a frying pan or in the microwave 4 at a time covered with a damp paper towel for 40 to 60 seconds before serving.
Breadless French Onion Soup with Parmesan-Asiago Crisps
Serves 6
What’s the best part of French onion soup? The melted cheese on top of the savoury broth that’s loaded with sweet caramelized onions. Personally, I’ve never cared for the soggy bread – I’d rather save my carbs for something I really enjoy. So instead I make a cheese crisp to float on top. Not only is it easy, but the combination of the two cheeses is also absolutely heavenly.
SOUP
1 tablespoon olive oil
1 tablespoon unsalted butter
900g sweet brown onions, cut into 2 to 3mm slices
¼ cup (50ml) dry sherry
¼ cup (50ml) dry white or red wine
2 tablespoons plain flour (use glutinous rice flour* for gluten-free)
8 cups (2 litres) good-quality low-salt beef stock
1 sprig of fresh thyme
1 bay leaf
Freshly ground black pepper
6 (25g) slices lighter Swiss cheese
PARMESAN-ASIAGO CRISPS
½ cup (50g) freshly grated Parmesan cheese
¼ cup (25g) freshly grated Asiago cheese†
*Read the label to be sure this product is gluten-free.
For the soup: In a Dutch oven or large nonstick pot, heat the oil and butter over medium-low heat until the butter melts. Add the onions and slowly cook until they become soft, stirring from time to time, about 30 minutes. Increase the heat to medium and cook until the onions begin to caramelize, about 20 to 25 minutes, stirring every few minutes. Add the sherry and wine and reduce the heat to low, stirring any brown bits stuck to the pot. Simmer until the liquid cooks down and evaporates, 2 to 3 minutes. Add the flour and cook, stirring, for 3 to 4 minutes. Add the stock, thyme and bay leaf, increase the heat to high and bring to a boil. Cover, reduce the heat to moderately low and simmer until the onions are tender, about 30 minutes. Remove and discard the herbs, and then season with black pepper to taste.
† If you can’t find Asiago cheese, either Pecorino Romano