- 100g plain flour
- 1 egg, plus an extra egg yolk for a super silky texture
- 200ml) milk
- 50 g melted butter, plus extra to grease the mold
- Put all the ingredients and a pinch of salt in a blender. Whisk to obtain a smooth paste. Leave to rest for at least an hour.
- To cook, heat a shallow skillet or pancake pan until hot. Brush with melted butter. Pour a small ladle (about 60ml) of batter into the pan, tilting until it coats the pan. Cook until the edges begin to brown and pull away from the sides of the pan. Flip and cook on the other side for a minute.
- If you’re cooking for a crowd, it might be a good idea to go ahead, at least for the main course. You can make the pancakes earlier in the day and stack them. Layering sheets of parchment paper between each is the approved method, but if you make sure they’re cooked through, crisping a little on the edges, you should be fine without it. Keep them on their side covered with a tea towel, not in the refrigerator.
- Reheat them individually in a frying pan for a few seconds, or garnish the pancakes and reheat them in the oven.
The best topping ideas for Pancake Day 2022
Parmesan and spinach
Sprinkle grated parmesan in the pan before pouring over the pancake batter. Bake as usual (use a slice of fish to help flip pancakes if they stick) and fill with buttered wilted spinach and seasoned with salt and lots of black pepper.
Put a pancake on a buttered baking sheet and spread about six tablespoons of bolognese sauce and four tablespoons of white sauce. Top with another pancake, bolognese sauce and white sauce. Start again and finish with a fourth crepe topped with white sauce and generously grated with parmesan. Refrigerate until ready to eat. Bake for 30 minutes at 180°C/gas 4 until heated through and golden on top. Cut into wedges to serve. Enough for four people.
Kale and Chilli
At Luca’s restaurant in London, they wrap a soft socca (chickpea pancake) around braised kale and chili. It’s also good with ordinary pancakes: blanch 200 g of kale (without the tough stems) and finely chop with a small clove of garlic and a good pinch of salt. Toss with enough olive oil to get a pesto consistency, spread over hot pancakes and roll up. Makes enough for two to three pancakes.
Leek, haddock and chives
Fry a sliced leek in 50g of butter with half a teaspoon of turmeric and fennel seeds, until just cooked. Stir in 300 g of cooked smoked haddock, plus four tablespoons of fresh cream and chopped chives. Heat through and season with pepper. Top four pancakes and serve with steamed purple broccoli.
Mix 500 ml of ready-to-use pastry cream with a tablespoon of cornstarch and heat, whisking, until thickened. Fill six pancakes with four tablespoons of pastry cream and a few apricot halves. Fold the sides inwards then the top and bottom to form a package and turn it over on a baking sheet. Sprinkle with caster sugar and toast until caramelized.
Chocolate and marshmallow
Still in the hot skillet, place four squares of chocolate on the crepe. Garnish with chopped hazelnuts and a handful of mini marshmallows. Fold into a sausage shape and serve immediately.
Rhubarb and blood orange
Cut 400 g of rhubarb into small sections and arrange them in a single tight layer in a cake tin. Add a vanilla pod, dredge with 200g of caster sugar, cover with aluminum foil and cook for about 20 minutes at 180C/Gas 4. Leave to cool, still covered. Using a sharp knife, cut the skin and outer membrane off four blood oranges, then thinly slice. Add the grated zest of an orange to the pancake batter before making the pancakes. Serve the pancakes with the blood orange and rhubarb compote. Enough for six.
Seville orange and sugar
Simple but good: instead of lemons, use halved Seville oranges to squeeze over hot pancakes. Don’t forget a bowl of sugar on the table.
Passion fruit and chopped mango
Garnish the pancakes with passion fruit and chopped mango, a good dollop of Greek yogurt and a drizzle of honey. Add half a lime to squeeze over.
Caramelized pecans and maple syrup
Toast 50 g of pecans in a hot pan, then add three tablespoons of maple syrup, stirring until caramelized. Serve pancakes with vanilla ice cream, caramelized pecans and more syrup. Want fruit? Add some stewed apples.
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This notice was published: 2022-03-01 18:10:32