We all need to treat ourselves from time to time and these crepes will certainly do that. Rich Nutella, zingy satsumas and Graham’s Vanilla Quark form the perfect filling.
1 hour and 10 minutes
10 minutes
Easy
4
Break eggs into a bowl then whisk in the flour. Add in the oil and whisk until smooth. The mixture should resemble the consistency of single cream. Set aside and leave for an hour.
Heat a small non-stick pan until hot, pour in some of the batter and tilt the pan until the mixture covers the base in a thin even layer. Cook over a medium to high heat for a minute or so, or until golden underneath. Then lift up the edge with a palette knife, flip it over and cook for another minute. Once golden brown, tip out onto a plate and repeat until you have used all the mixture.
Warm the Nutella over a low heat. Be careful not to over cook as it will separate. Peel and slice the satsumas.
Add a little vanilla quark, some sliced satsumas and a drizzle of Nutella topped with pistachios to a crepe and fold. Continue this step until all crepes are filled. Serve and enjoy!
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
