Friday, May 31, 2019

GF pancakes

Rice flour pancakes filled with mascarpone and cream, served with macerated strawberries.
Happy days. 

Simple and special. Few days ago this was served instead of a cake for a birthday lunch. And I saw a girl licked her plate.

Rice flour crepes
Serves 2
One egg (55-60g)
100g rice flour
One cup of milk
Pinch of salt
One teaspoon of sugar
Vegetable oil for frying (about 5 teaspoons, one for each pancake) 

Put flour, salt, sugar, milk and egg in a bowl and whisk hard (this way you will get batter without lumps). I do this by hand but if you wish you can use blender or hand mixer. But some exercise will do you good.  In a pancake pan (20cm) heat the oil. Heat 2-3 teaspoons of oil and then wipe it some off.
Ladle batter into the pan then quickly swirl so that the batter quickly covers the base of the pan in a thin layer. Cook for a minute and flip it and cook for about another minute on the other side, then remove the pancake to a plate.
Continue with the rest of the batter (I get five pancakes from this amount of batter).  
Spread about two teaspoon fulls of mascarpone filling on each pancake and roll it up. Serve with macerated strawberries.

Mascarpone and cream filling
Make sure mascarpone cheese is at room temperature. Place 3 table spoons of mascarpone with two tablespoons of icing sugar in a bowl. Add juice of one lemon and stir everything to combine. Add softly whipped cream (150ml) and mix gently. Fill pancakes with this mixture

Macerated strawberries
Keep strawberries at room temperature. Wash them and remove stems. Cut them in halve or in quarters, if they are bigger, and place them in a bowl. Add splash of vanilla, juice of one lemon, 2 tablespoons of sugar. Gently mix everything with a spoon and leave to macerate for 10-15 minutes.

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