The boss' Crêpe recipe: - Crêpes Chez Henry

Ingredients:
1 3/4C plain flour
2.5C whole milk (add more milk for a thinner batter that’s easier to swirl over the pan)
3 large eggs, room temp
70g/2.5oz melted salted butter, plus more for iron skillet between crepes
 
Directions:
1. Mix all ingredients together well in a mixing bowl to remove lumps, and let stand for an hour. Or just cook if you can’t wait.
2. Preheat US-ION crepe pan over medium-low heat. Add half a teaspoon of butter and spread it around the pan as it melts.
3. Pour in enough batter to cover pan 1-2mm thick after spreading. Spread by lifting pan and gyrating (the pan), or with a crêpe t-stick.
4. Wait until edges start to lift naturally, then slip a pallet knife or spatula under and flip in one motion.
5. Serve with your favorite toppings! A squeeze of lemon and a drizzle of honey is great!

Scale up the mix and use multiple pans for hungry mobs!

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Ingredients

  • 6 large egg whites

  • 1 1/4 cups of castor sugar

  • 2 teaspoons of cornflour

  • 1 teaspoon of white vinegar

  • 1 teaspoon of vanilla paste

  • Fruit of decoration

Method

  1. Cut a round piece of baking paper to fit the skillet-lid

  2. Whisk egg whites until soft peaks form when lifting the whisk from the mix

  3. Mix in castor sugar 1/4 at a time until thick and glossy. The mixture should hold its shape on a spoon.

  4. Add cornflour, vinegar, and vanilla paste until just combined.

  5. Using a spatula and the edge of the baking paper as a guide, pile the mixture onto the pan, smooth the surface over.

  6. Place in a preheated oven at 250F until the pavlova just starts to turn golden. Remove from the oven and allow to cool completely before dressing with whipped cream and fruits.

  7. Serve.

 

Blueberry & Chia Crumble

Author: Natural Spoonfuls  

Servings: 8-10

This is a delicious dessert that's made using blueberries & chia seeds to form a delicious jam, which is poured hot over a base of golden almond flour and baked. I love the texture of this dish, it will definitely have you spooning it straight from the pan! Stacey - Natural Spoonfuls

Ingredients

Base
2 1⁄2 cups Almond Flour
3/4 cup Extra Virgin Coconut Oil
1⁄3 cup Coconut/Rapadura Sugar
Filling
2 cups Blueberries (fresh or frozen)
4 tbsp Chia Seeds
4 tbsp Water
2 tbsp Coconut/Rapadura Sugar

Serve with ice cream, Greek or coconut yoghurt and extra blueberries

Method:
1. Preheat oven to 180C/356F degrees.
2. Combine all base ingredients in a bowl.
3. Spread out and press into a frying pan (I used a Quenched 26cm Solidteknics frying pan).
4. Bake base for 15 minutes or until lightly browned.
5. Meanwhile, combine all filling ingredients in a small saucepan on medium heat. Once
blueberries have softened and started to break down, reduce heat.
6. Simmer for 5-10 minutes, until mixture has slightly thickened.
7. Pour mixture on top of lightly browned base and return to the oven for 5-10 minutes or
until base has turned golden brown.
8. Serve with a dollop of ice cream or yoghurt and extra blueberries.