Multigrain crêpe and fruit breakfast torte Recipe

Name: Multigrain crêpe and fruit breakfast torte
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 30 mL (2 tablespoons) + 45 mL (3 tablespoons) maple syrup; 375 mL (1 1/2 cups) Compliments frozen unsweetened whole strawberries, thawed; 1 L (4 cups) fruit cut in cubes (mango, strawberries and kiwis); icing sugar for decoration; 15 mL (1 tablespoon) vegetable oil; 5 mL (1 teaspoon) vanilla; 250 mL (1 cup) milk; 2 eggs lightly beaten; 15 mL (1 tablespoon) brown sugar; 5 mL (1 teaspoon) baking powder; 60 mL (1/4 cup) wheat germ; 125 mL (1/2 cup) whole wheat flour; 125 mL (1/2 cup) all-purpose flour

Ingredients

30 mL (2 tablespoons) + 45 mL (3 tablespoons) maple syrup
375 mL (1 1/2 cups) Compliments frozen unsweetened whole strawberries, thawed
1 L (4 cups) fruit cut in cubes (mango, strawberries and kiwis)
icing sugar for decoration
15 mL (1 tablespoon) vegetable oil
5 mL (1 teaspoon) vanilla
250 mL (1 cup) milk
2 eggs lightly beaten
15 mL (1 tablespoon) brown sugar
5 mL (1 teaspoon) baking powder
60 mL (1/4 cup) wheat germ
125 mL (1/2 cup) whole wheat flour
125 mL (1/2 cup) all-purpose flour

PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 4 portions

Instructions

In a bowl, stir together mango, strawberries and kiwis.
Reserve.
Place strawberries and 30 mL (2 tablespoons) maple syrup in blender and purée.
Reserve.In another bowl, mix together all-purpose flour, whole wheat flour, wheat germ, baking powder and brown sugar.
Make a well in the centre of mixture; add eggs and mix with a whisk.
Gradually pour in milk, vanilla and oil, stirring until batter is smooth.
Heat a lightly oiled non-stick skillet over medium-high heat.
Pour 125 mL (1/2 cup) of crêpe batter into the centre of skillet.
Swirl skillet so that batter forms an even circle.
Cook crêpe for about 2 minutes on each side, turning over when bubbles appear on the surface and the bottom is lightly browned.
Transfer to a plate and keep warm.
Repeat process three more times.
Place a crêpe on a pretty serving plate and top with one-third of fruit mixture and 15 mL (1 tablespoon) maple syrup.
Repeat crêpe, fruit and syrup layer two more times; top with remaining crêpe to make a torte.
Sprinkle with icing sugar and serve with strawberry coulis spooned over top.