These
pancakes are virtually fat-free, and lower in calories and
higher in fiber than traditional ones. Serve with a spoonful
of plain yogurt or
fromage frais.
Serves
4
Calories per portion about 185 |
|
|
Ingredients
½ cup all-purpose flour
1/3 cup all purpose whole wheat flour
Pinch
of salt
1 egg white
2/3 cup skim milk
2/3 cup water
a little oil for frying
For the filling:
15 oz can black cherries in juice
1½ tsp arrowroot
Directions
 |
|
| 1.
Sift the flours and salt into a bowl, adding any bran left in
the sifter to the bowl at the end. |
| |
|
 |
|
| 2.
Make a well in the center of the flour and add the egg white.
Gradually beat in the milk and water, whisking hard until all
the liquid is incorporated and the batter is smooth an bubbly. |
| |
|
 |
|
| 3.
Heat a non-stick pan with a small amount of oil until the pan
is very hot. Pour in just enough batter to cover the base of
the pan, swirling the pan to cover the base evenly. |
| |
|
 |
|
| 4.
Cook until the crepe is set and golden, and then turn to cook
the other side. Remove to a sheet of toweling paper and then
cook the remaining batter, to make about eight crepes. |
| |
|
 |
|
| 5.
Drain the cherries,
reserving the juice. Blend about 2 tbsp of the juice from the
can of cherries with the arrowroot in a sauce pan. Stir in the
rest of the juice. Heat gently, stirring until boiling . Stir
over moderate heat for about 2 minutes, until thickened and
clear. |
| |
|
| 6.
Add the cherries and stir until thoroughly heated. Spoon the
cherries into the crepes and fold them in quarters. |
|
