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The Food Issue
2014
grainswest.com
49
CHOCOLATE
BARLEY
CREPES
Filledwith yogurt and fresh fruit, and toppedwithmaple syrup
and a sprinkle of cinnamon, these chocolate crepesmake extra
special breakfast or brunch fare. Or, serve themas dessert
wrapped around frozen yogurt or ice creamand drizzledwith
chocolate sauce or a dusting of grated dark chocolate.
Ingredients
½cup (125mL)
whole barley flour
2 Tbsp (30mL)
unsweetened cocoa powder
pinch
salt
1
egg
2 Tbsp (30mL)
liquid honey
cup (150mL)
milk
½ tsp (2mL)
canola oil
Instructions
In amediumbowl, stir together barley flour, cocoa powder and salt.
Whisk in egg and honey until blended. Whisk inmilk until mixture
is smooth. Let mixture stand for 15 to 20minutes or refrigerate for
an hour to allow flour to absorb liquid. Batter should thicken slightly
upon standing, but should floweasily and resemble the consistency
of cream. If batter becomes too thick, add a littlemilk to thin.
In a 6 x 8 inch (15 to 20 cm) non-stick skillet, heat oil over medium
heat; brush or wipe inside of panwith paper towel to distribute oil.
When skillet is hot, pour about 3 Tbsp (45mL) crepe batter into the
centre of the skillet all at once. Immediately tilt skillet so batter flows
evenly over entire bottom surface of skillet. Cook until crepe loses its
shiny appearance, 1½ to 2minutes. Bubbles may appear on crepe.
Loosen edge of crepewith a thin spatula. Carefully lift crepe and turn
over to cook second side briefly. Repeat with remaining crepe batter,
stacking crepes on a plate as they are cooked and covering them
to keepwarmuntil all crepes aremade. You shouldn’t need to add
more oil to the skillet between crepes, but have some handy in case
the batter starts to stick to the skillet.
Serve crepes with filling and topping of your choice.
Makes 8 crepes (2 crepes per serving).
Tip:
Le over crepes should be stackedwith pieces of parchment or waxed paper
between them. Wrapwell and refrigerate or freeze.