Thursday, June 14, 2012

#Kellogg's ~ Peach and Summer Berry All~Bran Crepes #Recipe

Peach and Summer Berry All~Bran Crepe

Servings:  Yields approximately 2 cups (500 ml) batter.

DRY INGREDIENTS:

1/2 cup (125 ml) All~Bran Original cereal
1/2 teaspoon (2 ml)  salt
3/4 cup (175 ml)  all~purpose flour

Combine all the dry ingredients into one bowl.

WET INGREDIENTS:

1  egg
1  egg yolk
2/3 cup (150 ml) buttermilk
2/3 cup (150 ml) water
3 tablespoons (45 ml) canola oil

Combine all wet ingredients, EXCEPT the canola oil, in one bowl.

DIRECTIONS (Toppings/Fillings):

1.  Top or fill with 1/4 cup (50 ml) of fresh seasonal fruit of your choice and dust lightly with icing sugar or;

2.  Top or fill with a tablespoon of almond butter and fresh jam for a new twist on peanut butter and jelly.

METHOD:

1.  Incorporate the dry ingredients to the wet ingredients in 3 cycles.  Add the canola oil.  If the consistency of the batter is too wet/thin, thicken slightly by adding a bit more flour (1 teaspoon 5 ml at a time).  Chill the batter for 1 hour in the refrigerator.

2.  Heat a pan over medium heat.  When heated through, brush pan lightly with canola oil or vegetable spray of your choice, using a piece of paper towel to wipe any excess.

3.  Spoon 2 tablespoons (30 ml) of the crepe batter into the hot pan and quickly swirl it around to coat the base of the pan evenly but thinly.  Cook the crepe for 1 minute, then carefully turn it over and cook the other side.

4.  Remove from pan.  Fold crepe in half, twice.

5.  Top or fill crepe with topping/filling of your choice.

6.  Any remaining crepe batter can be covered with plastic wrap and placed in the refrigerator for use within 3~5 days.

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