2019-10-01_Australian_Womens_Weekly_NZ

Diabetes friendly

Crêpeswith

mangoand

ricotta cream

TESTKITCHEN

TIP

Swapcardamonwith

cinnamonor nutmeg,

if youlike.If youdon’t

havea stickblender,use

a smallfoodprocessorto

blend the ricotta cream.

l7.1gtotalfatl722kJ

(172cal)l16.2g

carbohydratel9g

proteinl2.8gfibre

l 101mg sodium

Nutrition

Crêpeswith
mangoandricotta
cream
SERVES 4 PREPANDCOOKTIME 30
MINUTES (+ REFRIGERATION TIME)

¼cup(40g) wholemeal plain flour
1 egg
⅓cup(80ml)milk
oliveoilspray
1 small(300g)mango,slicedthinly
1 tablespooncoarsely chopped
pistachios
pinchgroundcardamom
½teaspoonfinelygratedlimerind
1 lime(65g),cutinto wedges
RICOTTACREAM
150gfreshricotta
1 ½teaspoonspowderedstevia
½teaspoonvanillabean paste
2 tablespoonsmilk

1 Placeflour,eggandmilkin a
mediumbowl;whiskuntilsmooth.
Cover;refrigeratefor 30 minutes.
2 RICOTTACREAMBlendingredients
witha stickblenderuntilcombined
andthickened;it shouldbethe
consistencyofsourcream.Cover;
refrigerateuntilrequired.
3 Spraya 16cmheavy-based
non-stickfryingpanwithoil;heat
overmedium-highheat.Pour
a quarterofthebatter(about 2
tablespoons)intopan,swirlingpan
tomakea 16cmdiametercrêpe;
cookfor1 minuteoruntilgolden
underneath.Turncrêpe;cookfor
a further1 minuteoruntilgolden
ontheotherside.Repeatwith
remainingbatter to make three
morecrêpes.
4 Spoona quarterofthericotta
creamontoonesideofthecrêpe;
topwitha quarterofthemango
slices.Foldcrêpeovertoenclose
filling.Repeatwithremainingcrêpes,
ricottacreamandmango.
5 Combinepistachios,cardamom
andrindin a smallbowl;sprinkle
overcrêpes.Servewithlimewedges.
Crepessuitableto freeze. Not suitable
to microwave.

OCTOBER 2019| The Australian Women’s Weekly 139