Vive la crêpe!
If you think about French food... you'll think about the crêpe! Pancakes, such as a crêpe, are on our riders’ menu at least once a week, but why and at which moment of the day? Discover the answer here and try some delicious pancake recipes straight from our riders' meal plan!
The French crêpe can be compared with pancakes. The main difference is the size: a crêpe is thinner and smaller, as it is a typical dessert in France. Sometimes the batter of a crêpe can be a bit sweeter compared to that of pancakes, to create a bitter fit with a dessert recipe, but in general the main difference is the size. To create such a thin pancake, it is best to work with a crêpe maker like the French do.
Small and thin or large and thick, both a pancake and a crêpe are a source of carbohydrates if you look into the nutritional value. With the toppings, you can add extra carbohydrates and/or protein. A topping of fruit and cottage cheese, for example, will contribute to both nutrients. Pancakes are the perfect kick-start of the day for our riders!
"The French crêpe is a source of carbohydrates"
Our riders rarely eat a crêpe or some pancakes for dessert, because their body needs protein (for recovery) late at night. However, pancakes do play the lead role for breakfast at least once per week. It is the ideal dish to consume a lot of nutrients in a relatively small bite.
Pancakes are practical and delicious. With some cottage cheese and fresh fruit or honey/maple syrup, it is the favorite breakfast of almost all of our riders. Get inspired by the two recipes below, right from our riders' meal plan. Bon appétit!
Recipe 1: Pancakes with cottages cheese and fruit
Ingredients:
- 150 ml rice drink
- 20 grams sugar
- 1 egg (25 grams)
- 75 grams patent flower
- 15 grams egg white
- 50 grams buckwheat flower
- 50 grams tangerine
- 50 grams strawberry
- 75 grams cottage cheese
- 50 grams honey
- Gingerbread spices / cinnamon
- Olive oil
Preparation:
- Beat the egg and egg white in a bowl.
- Add the rice drink, sugar, flower and gingerbread spices into to bowl. Mix it into a pancake batter.
- Heat the olive oil in a frying pan. Pour the batter into the pan, just enough to cover the bottom. Bake the pancake golden brown on both sides. Repeat these steps until all the batter is finished, and you end up with a nice stack of pancakes on a plate.
- Add the (chopped) fruit, cottage cheese and honey as topping.
Recipe 2: Blueberry pancakes
Ingredients:
- 150 ml semi-skimmed milk
- 20 grams sugar
- 1 egg (20 grams)
- 75 grams patent flower
- 40 grams egg white
- 50 grams buckwheat flower
- 25 grams blueberries
- 80 grams cottage cheese
- 60 grams honey
- Gingerbread spices / cinnamon
- Olive oil
Preparation:
- Beat the egg and egg white in a bowl.
- Add the milk, sugar, flower and gingerbread spices into to bowl. Mix it into a pancake batter. Add the blueberries and stir gently.
- Heat the olive oil in a frying pan. Pour the batter into the pan, just enough to cover the bottom. Bake the pancake golden brown on both sides. Repeat these steps until all the batter is finished, and you end up with a nice stack of pancakes on a plate.
- Add the cottage cheese and honey as topping.
