CHOCO­LATE & RI­COTTA CREPES WITH SPICED DATES

Woman’s Day (Australia) - - Food To Love -

SERVES 2 PREP 10 MINS + COOL­ING COOK 20 MINS

2 fresh dates, seeded, cut into sliv­ers ½ cup wa­ter 1 cin­na­mon stick ¼ tsp vanilla ex­tract 1 tsp brown sugar

⅓ cup whole­meal plain flour

⅓ cup skim milk 1 small egg, beaten lightly ¼ cup low-fat fresh ri­cotta 1 tbsp finely grated dark choco­late (85% cocoa)

Com­bine dates, the wa­ter, cin­na­mon, ex­tract and sugar in a saucepan over low heat; bring to the boil. Re­duce heat to low, sim­mer, un­cov­ered, for 10 mins or un­til liq­uid is reduced to 2 tbsp. Cool.

2 Place flour in a medium bowl. Grad­u­ally whisk in com­bined milk and egg un­til smooth. Stand for 10 mins.

3 Spray a small non-stick crepe or fry­ing pan with a lit­tle oil spray. Heat pan over medium heat. Add ¼ cup crepe mix­ture to pan, swirling to make to a thin layer. Cook for 30 secs each side, or un­til golden. Trans­fer to a plate. Re­peat with re­main­ing mix­ture to make a to­tal of 4 crepes (see tip).

4 Com­bine ri­cotta and 3 tsp of the choco­late in a small bowl. Di­vide the ri­cotta mix­ture into the cen­tre of two crepes and fold up to form parcels. Serve topped with dates, syrup and re­main­ing choco­late.

5g To­tal fat 2.5g Sat fat 997 kj (238 cals) 33g Carbs 12.7g Pro­tein 4.1g Fi­bre 135mg Sodium Low GI

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