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I scored my dream job at Rolling Stone when I was in my second year at uni. After interviewing cool Aussie bands, reviewing events, and getting drunk with the stars at countless after parties for three years, I thought it was time to pursue a serious career. So I got a job in advertising. I lasted six months. These days, my life is all about magazines. I even started my own pop culture publication, Corker, to feed my addiction. When I’m not working, I’m partying (usually with free drinks!). Life is sweet.
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Tobie Puttock’s crepes with berries and five:am yoghurt
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15 Jun, 2011
Here’s a question I’ve asked myself many times that you may have wondered about too: Is it possible to be healthy and have a sweet tooth?
Yes, it is! Thank, sweet mother of tiramisu gelato! You can read about the scientific reasons in an article I wrote for the June issue of CLEO, or you could just try these crepes made with organic ingredients, including my new brekkie fave, five:am yoghurt.
You could even make this, then eat it while reading this month’s issue of CLEO. How’s that for multitasking!
INGREDIENTS (serves four)
For the crepes
• About 120g plain flour
• Pinch of salt
• 3 eggs
• 375ml milk
• Butter
For the filling
• 8 tbs organic strawberry jam
• 2 cups mixed berries (strawberries, blackberries, raspberries)
• 1 cup five:am natural yoghurt
• 4 tsps organic honey
METHOD
To make the crepes
• Sift the flour and the salt into a bowl
• Whisk the eggs with the milk and then gradually pour in the flour, whisking continuously until smooth. Pour the batter through a sift and cover with cling film and leave to rest in the fridge for at least half an hour.
• Beat the batter with a whisk before using.
• Melt about 1 teaspoon of butter in a pan over a medium heat (preferably non-stick pan).
• Give the pan a jiggle so the entire base is covered with the hot melted butter.
• Once the butter starts to become almost golden brown in colour take a little kitchen paper and wipe out the bottom of the pan to remove any excess, yet leaving enough to allow the crepes to cook without sticking.
• Add a ladle of the crepe mix and really shake the pan around to spread the mix over the entire base of the pan.
• When the crepe is browned on the underside use a spatula to flip it over and brown on the other side.
• Once both sides are browned place the crepes on a plate with a clean tea towel over the top and set aside until ready to use.
To assemble
• Spread the jam evenly over one side of each crepe and then fold each crepe in half and then in half again.
• Place the folded crepes side by side onto a greased baking tray and pop into a pre-heated oven on 180c for five minutes to warm them through.
• Once warm, remove the crepes from the oven and arrange between the plates.
• Spoon the berries over the crepes, add a healthy dollop of five:am natural yoghurt to the side of each crepe and finally drizzle a little honey over the top of each and serve immediately.
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