百香果法式薄饼

酱汁

百香果9个,切半挖出果肉
橙子1个,挤汁
细砂糖75克
牛油15克

法式薄饼

大型鸡蛋1个
大型蛋黄1个
牛油75克
普通面粉100克
全脂牛奶350毫升

做法

  1. 准备酱汁:把约一半的百香果果肉过筛,把果汁收集在一个小型平底锅中,丢弃种子。
  2. 把剩余的果肉、橙汁和糖加入锅中,小火加热,搅拌至糖完全溶解,然后小火慢炖5分钟。
  3. 把混合物倒入碗中,稍微放凉后加入牛油搅拌均匀。
  4. 准备法式薄饼:把2/3的牛油加热融化,放置30分钟。
  5. 把面粉和一小撮盐筛入一个大碗中,在中间挖一个低凹。
  6. 加入鸡蛋和蛋黄,然后慢慢加入牛奶,搅拌至面糊柔滑。
  7. 加入融化的牛油,放置30分钟。
  8. 融化剩余的牛油,用少许刷在法式薄饼锅(或铸铁煎锅)上,倒入一小勺面糊,倾斜平底锅,让面糊均匀覆盖锅底,中火加热1分钟。
  9. 把法式薄饼翻面,继续加热1分钟,倒进盘子,保温待用。
  10. 重复以上步骤,直到用完所有面糊。
  11. 把每个法式薄饼折叠成扇形,排在盘子上,淋上百香果酱即可。

Passionfruit Crepes

Sauce

9 passion fruits, halve and scrape out pulp
1 orange, juiced
75g caster sugar
15g butter

Crepes

1 large egg
1 large egg yolk
75g butter
100g plain flour
350ml whole milk

Method

  1. Prepare sauce: Rub approximately half of passion fruit pulp through a sieve, collecting juice in a small saucepan and discarding seeds.
  2. Add the rest of pulp, orange juice and sugar to the pan. Stir over a gentle heat until sugar has dissolved, then simmer gently for 5mins.
  3. Pour mixture into a bowl and leave to cool slightly, then whisk in butter and set aside.
  4. Prepare crepes: Melt 2/3 of butter and set aside to cool.
  5. Sift flour and a pinch of salt into a large bowl and make a well in the centre.
  6. Add egg and egg yolk, then gradually whisk in milk until batter is smooth.
  7. Whisk in melted butter, set aside to rest for 30mins.
  8. Melt remaining butter and use a little to brush a crêpe pan (or heavy-based frying pan). Pour in a small ladle of batter and tilt the pan so that it covers base. Cook over a medium heat for 1min.
  9. Flip over crêpe and cook for another 1min. Transfer to a plate and keep warm.
  10. Repeat until you’ve used all the batter.
  11. Fold each crêpe into quarters and arrange on plates. Pour over passion fruit sauce to serve.
食谱提供:
Marks & Spencer

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TEXT 若昕 PHOTOS Marks & Spencer