skip to main |
skip to sidebar
Ingredients (serves 4)
- 2 cups (300g) self-raising flour
- 1/4 cup (40g) plain flour
- 1/4 cup (25g) cocoa powder
- 3 tbs brown sugar
- 2 1/4 cups (560ml) milk
- 80g butter, melted, cooled
- 1 egg, whisked
- 300g frozen berries, thawed
- Extra melted butter
- Vanilla ice cream, to serve
Chocolate sauce
- 200g dark chocolate, broken into pieces
- 1 cup (250ml) cream
- 2 tbs brown sugar
- 1 tsp vanilla extract
Method
- Sift flours, cocoa and sugar into a large bowl. Add milk, butter and egg. Whisk until well combined. Gently stir in berries.
- Brush two small nonstick frying pans with a little of the extra melted butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute.
- Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
- To make chocolate sauce, place chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until chocolate melts. Bring to a simmer. Simmer for 8-10 minutes or until it reduces and thickens. Pour into a heatproof jug and set aside.
- To serve, divide pancakes between serving plates and pour over chocolate sauce. Serve with ice cream.
Ingredients (serves 4)
- olive oil cooking spray
- 500g chicken breast fillets, trimmed, thinly sliced
- 200g Swiss brown mushrooms, thinly sliced
- 150g button mushrooms, thinly sliced
- 2 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup light thickened cream
- 1/2 cup Gravox chicken liquid stock mixed salad leaves, to serve
Crepes
- 1 cup plain flour, sifted
- 2 cups reduced-fat milk
- 2 eggs
Method
- Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a plate.
- Add mushroom to pan. Cook, stirring, for 5 minutes or until tender. Return chicken to pan. Add onion, garlic, cream and stock. Stir to combine. Reduce heat to low. Simmer for 4 to 5 minutes or until slightly thickened.
- Make Crepes: Place flour in a bowl. Whisk milk and egg in a jug. Whisk milk mixture into flour. Spray a 20cm (base), non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
- Fold 1 crepe in half. Top with chicken mixture. Fold in half. Repeat with remaining crepes and mixture. Serve with salad.