Angels´ Crepes. Anjelske palacinky.

 

 

I´ve been cheating on my ´Pancake Sundays´ with homemade sourdough bread. Since I´ve discovered the amazing flavours and the delicious taste of the real sourdough, it seems like I can´t get enough of it. Whether it´s a toasted piece of sourdough bread topped with mashed avocado, sea salt and pepper, or whether I spread homemade Nutella on top of it (recipe coming soon) , I can´t get enough.
But because my body begged me for some fancy pancakes, I couldn´t say no. We are supposed to listen to our bodies, right? So, after listening my inner voice, I came up with this heavenly good pancakes, which I think Angels have for breakfast, every day.

And by angels, I mean real angels.
The real ones who save our day if something goes wrong,
the ones who wipe away any tears that might start falling down our cheeks;
the ones who put a smile back on our face;
the ones that protect us no matter where we go.
I, personally, have quite a few amazing angels around me. My brother, who thinks that me and him have got big white feather wings coming out of our backs, which we fly with. My mother, whom I could breathe for and my boy who I couldn´t live without. They all fly with me through this insanely beautiful world, they all support me when one of my wings gets broken.
So these heavenly delightful crepes are for all of you angels, who help us being strong, silly, happy and healthy. They also for those angels, who are intolerant to gluten.
Thank you.

And now, something about the crepes. I´ve made them using buckwheat flour, which brings nuttiness  to the crepes and because buckwheat is a gluten free grain, this is amazing for everyone who suffers from gluten intolerance. Buckwheat is a staple of Russia and Northern China, where they eat this powerful grain to help them being strong and grounded with its heating properties. This grain full of protein is filled with magnesium as well.
And because I wanted to light up the grounding qualities of buckwheat, I decided to fill these gorgeous crepes with something heavenly light – fluffy ricotta with a hint of lemon zest, dried cranberries and maple syrup.
I am saying no more,
make these for your special angels.

Angels´ Crepes

1 1/2 cup buckwheat flour
2 1/2 cups almond milk (or milk of your choice)
2 eggs
splash of vanilla extract
pinch of sea salt
1 cup ricotta, drained well
zest of 1 lemon
1 tbls maple syrup (or according to taste)
dried cranberries, about one small handful, chopped
coconut oil, butter or ghee for frying

Mix the flour, milk, eggs, vanilla extract and sea salt in a bowl well, making sure there are no lumps. Leave to stand for about 15 minutes.
Make your filling by whisking ricotta with lemon zest, maple syrup and dried cranberries.
When ready to make crepes, heat a small blop of coconut oil, butter or ghee in a sauce pan. Gently mix your batter with fork (again) and then pour in about 1/3 cup of the crepe batter into the pan, swiriling with it from side to side until the bottom of the pan is coated fully. Fry for a couple of minutes, gently flip over and cook for a few more on the other side. Continue until there is no batter left.
When ready to eat, put about 1-2 tbls of ricotta filling on a pancake (in a thick line) and roll your crepe. Serve sprinkled with coconut flour (instead of refined white icing sugar).

—–

 

Uz dlhsiu dobu som podvadzala nas ritual ´palacinkovych nediel´ s domacim kvaskovym chlebikom. A zda sa, ze po tom, ako som objavila tu skvelu chut takeho poctiveho posucha, nemozem sa ho dojest. Ci si z neho urobim hrianky s popucenym avokadom, solou a korenim alebo si ho natriem s domacou Nutellou (recept coskoro!), naozaj sa ho nemozem dojest. Az v jeden den, ked ma telo zacalo prosikat o to, aby som mu tie palacinky konecne dodala na spravnu dusevnu rovnovahu, som pocuvla. Ved mame predsa pozorne pocuvat vnutorny hlas svojho tela, vsak? Ono samo najlepsie vie, co sa nam ziada. A tak som pripravila tieto nebesky uzasne palacinky, ktore mavaju anjeli na ranajky. Kazdy den.

A tymi anjelmi, myslim anjelov. Skutocnych anjelov.
Tych, ktory nam zachrania den vzdy, ked sa nieco pokazi.
Tych, ktory nam utru slzy, ktore sem-tam stekaju po nasich licach.
Tych, ktory nam opat vycaruju usmev na perach.
Tych, ktory nas ochranuju nehladiac na to, ktorou cestou sa po tomto svete rozhodneme ist.
Ja osobne mam okolo seba niekolko uzasnych anjelov. Mojho brata, ktory veri v to, ze nam obom narastli na cherbtoch kridla, s ktorymi mozeme lietat. Moju starku, ktora by mi zniesla aj modre z neba. Moju matku, pre ktoru som ochotna aj dychat a mojho chlapca, bez ktoreho nedokazem zit. Vsetci so mnou lietaju po tomto krasne blaznivom svete, vsetci ma podporuju, ked sa mi nahodou podri zlomit si kridlo.
Takze tieto ranajky su pre vsetkych vas, anjelov nasich, ktori nam pomahate byt silnymi, blaznivymi, stastnymi a zdravymi.
Dakujem.

No, a teraz sa podme bavit trosku o tych palacinkach. Na cesto som pouzila pohankovu muku, ktora im dodala taku tu orieskovu chut. Pohanka je jedna zo zakladnych potravin v Rusku a severnej Cine, kde z nej naberaju silu, trochu uzemnenia a teplo. Tato obilnina je okrem proteinov vybavena aj skvelou zasobou magnezia.
A kedze som chcela odlahcit tieto ´tazsie´ orieskove palacinky niecim jemnuckym a delikatnym, rozhodla som sa pre uzasnu chut jemne ricotty s chutou citronovej kory, javoroveho sirupu a susenych brusnic.
Uz nic viac nehovorim okrem jedneho,
pripravte tieto krasavice pre vasich specialnych anjelov.

Anjelske palacinky

1 1/2 salky pohankovej muky
2 1/2 salky mandloveho mlieka (najlepsie domace :), alebo mlieko podla vlastneho vyberu)
2 vajicka od stastnych sliepok
splech vanilkoveho extraktu
stipka morskej soli
1 salka ricotty, riadne odkvapkana (taliansky syr toho najjemnejsieho druhu)
postruhana kora z 1 citrona (najlepsie je, ked pouzijete citron v bio kvalite, alebo poriadne vydrhnite koru obycajneho citronu)
1 lyzica javoroveho sirupu (alebo viac podla chuti)
mala hrst susenych brusnic, posekanych nadrobno
kokosovy olej, ghee alebo maslo na ´vysmazanie´

V miske si spolu riadne zmiesame muku, mlieko, vajicka, vanilkovy extrakt a sol (uistime sa, ze v ceste nie su ziadne ´hrcky´). Dame stranou a nechame odpocivat zhruba tak 15 minut.
Medzitym si pripravime nasu ricottovu plnku. Ricottu si vyslahame s citronovou korou, javorovym sirupom a nasekanymi brusnicami. Mala by nam vzniknut jemnucka ´plnka´.
Ked sme pripraveni na varenie palaciniek, v panvici si rozohrejeme trosku kokosoveho oleja, ghee alebo masla. Jemne este raz cesto premiesame(pohankova muka sa rada usadza naspodku misiek). Ked je panvica rozohriata a olej roztopeny, vezmeme asi tak 1/4 – 1/3 salky cesta, vylejeme na panvicu a kruzivymi pohybmi pnavice sa snazime, aby sme cesto rozprestreli po celej ploche. Prazime par minut na jednej strane, po chvili cesto jemne preklopime a prazime este chvilku na druhej strane. Takto pokracujeme az dokym nespotrebujeme cele cesto.
Ked chceme palacinky podavat, kazdu naplnime asi 1lyzicou ricottovej plnky, zakrutime, pekne poukladame na tanier, posypeme kokosovou muckou (namiesto bieleho rafinovaneho cukru) a podavame. Mnam.

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