Spring is finally here which means The Porto Bellas’ half-marathon extravaganza is fast approaching (holy crap, just three weeks left). So here’s a recipe that will surely put a “spring” in any runner’s step! (The quality of my puns amaze even me). The recipe for the crêpe actually comes from Robert, a personal trainer at Atlas Gym (www.atlasgym.com). It’s oatmeal and egg whites. That’s it. Nothing else. This is so simple it’s stupid and it tastes awesome. This is only a base so add whatever you’d like to the batter to make it sweet or savoury!
Ingredients (2 large or 4 medium-small thin crêpes):
- 1 cup of oatmeal, whole
- 1 cup of egg whites
- 1 pink grapefruit, peeled and sectioned
- 2 clementines, peeled and sectionned
- Zest of one lime
- 1/2 cup of heavy cream, whipped
- 1/2 cup of ricotta cheese
- 2 Tbsp of sugar
- Maple syrup
Directions: In a blender, blend the oatmeal until it becomes a powder (about 2 minutes). Because I love you guys, here’s a before and after picture of the oatmeal 🙂
In a mixing bowl, blend together the powdered oatmeal, the egg whites and 1 Tbsp of sugar. This will yield a little more than a cup of batter. Set aside. In a second mixing bowl, whip the heavy cream for about 4-5 minutes while slowly adding 1 Tbsp of sugar (you can also use store bought whipped cream, I won’t tell). Add the ricotta, 1 Tbsp of minced lime zest (save the rest of the zest for garnish) and gently fold into the whipped cream. Refrigerate for now. In a non stick pan on medium high heat, add half the batter for two large crêpes or 1/4 of the batter for four medium ones, and cook for about 1-2 minutes on each side. When you’re ready to serve, add a scoop of the ricotta whipped cream mixture and the citrus fruit to the centre of your crêpe and wrap it all up. You can insert a toothpick at the top if the crêpe doesn’t stay folded. Add the rest of the lime zest for garnish. Oh and don’t forget the syrup!
Music: Every spring, an artist sticks out and becomes my soundtrack for that season. I will forever be reminded of the spring of 2013 when I listen to Les Soeurs Boulay, a singing song-writing duo from Quebec. Here’s their single “Le coeur par le chignon du cou”. Enjoy!