Tag Archives: Crêpes

Recipe of the Week: Pancakes with Rhubarb Compote

Scoth-Pancakes-with-Rubarb-Compote

 

Pancakes with Rhubarb Compote

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 248 per portion
Fat 5g (1.2g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Rhubarb 400g (14oz), washed and sliced
  • Stem ginger in syrup 1 piece, drained and finely chopped
  • Caster sugar 75g (3oz) plus 1 tbsp
  • Self-raising flour 125g (4½oz)
  • Egg 1, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Double cream whipped, to serve, optional

Instructions

  1. Tip rhubarb into a saucepan with ginger and 75g (3oz) sugar. Add 1 tbsp water and stir well, slowly bringing to a simmer. Cook gently for 8-10 minutes, stirring often, until fruit is soft.Taste and check the sweetness, adding a little more sugar if necessary. Leave to cool.

    Sift flour into a bowl and stir in remaining sugar. Make a well in the centre and add egg. Starting in centre, whisk in milk, gradually until smooth and has the consistency of thick cream.

    Wipe a non-stick frying pan with a little oil and heat until hot. Turn down the heat to medium low. Cook pancakes in batches: drop tablespoons of mix into pan, well spaced apart, and fry for 1- 2 minutes on each side until surface puffs and bubbles.

    Serve pancakes with rhubarb compote and cream, if using.

Fancy the compote with traditional French crêpes?

Then you need to enter our prize draw to win a fabulous Breville Crêpe Maker! Just click below to enter.

 


.

Win a Breville Crêpe Maker

Win a Breville Crépe Maker

Make crepes, pancakes and more!

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. But that’s just pancakes and crepes. The Breville® Crêpe Maker is for those and so much more. Indulge in quirky quesadillas, funky fajitas and brilliant blinis too.

Included with the Breville® Crepe Maker you’ll find a t-stick spreading tool to spread your mixture over the crepe makers hot plate and a handy recipe guide full of sweet and savoury recipes.

ENTER


#competition

#tripletested

#win

#recipeoftheweek

Win a fabulous Crêpe Maker!

Win a Breville Crêpe Maker

Win a Breville Crépe Maker

Make crepes, pancakes and more!

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. But that’s just pancakes and crepes. The Breville® Crêpe Maker is for those and so much more. Indulge in quirky quesadillas, funky fajitas and brilliant blinis too.

Included with the Breville® Crepe Maker you’ll find a t-stick spreading tool to spread your mixture over the crepe makers hot plate and a handy recipe guide full of sweet and savoury recipes.

ENTER

 

Try these irresistible recipes…

Crêpes with Brandy Marmalade Sauce

Pancakes with Rhubarb Compote

 


 

#competition

#crépes

#pancakes

#breville

Recipe of the Week: Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce & win a fabulous Crêpe Maker!

One of my favourite memories is eating a hot Parisian crêpe smothered in Nutella whilst watching the Eiffel Tower ‘twinkle’.

I can’t relive that every day, but I can endeavour to cook some amazing crêpes.

Here’s how……

Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 514 per portion
Fat 20g (3g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 25g (1oz)
  • Egg 1
  • Semi-skimmed milk 60ml (2fl oz)
  • Sunflower oil 3–4 tbsp
  • Marmalade 3 tbsp
  • Brandy 2 tbsp

Instructions

  1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
  2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
  3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
  4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
  5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.

Cook’s tips
If you don’t have brandy, simply add 2 tbsp water instead.
You could serve the crêpes with a scoop of vanilla ice cream if you like.


.

Win a Breville Crêpe Maker

Win a Breville Crépe Maker

Make crepes, pancakes and more!

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. But that’s just pancakes and crepes. The Breville® Crêpe Maker is for those and so much more. Indulge in quirky quesadillas, funky fajitas and brilliant blinis too.

Included with the Breville® Crepe Maker you’ll find a t-stick spreading tool to spread your mixture over the crepe makers hot plate and a handy recipe guide full of sweet and savoury recipes.

ENTER

 


 

#competition

#crépes

#pancakes

Just For One Or Two cookbook back in stock plus a special Valentine’s Day menu

Hot off the press!
Our sell-out cookbook is now back in stock!

Just For One Or Two cookbookJust for One or Two is one of the fastest selling cookbooks we have ever published. Selling out well before Christmas, it proved to be a real favourite with our customers.

After many requests we have reprinted, and it’s now back in stock and available to order online here <link> or by calling 01425 463390.

Not only is it perfect for single and couples,
it’s also a great ‘date night’ cookbook for families
who have young children and find it difficult to
escape for a meal out.

So why not make every day delicious with Just for One or Two?

READ MORE

 

A very special (but super-easy) Valentine’s Day menu.

For romantics out there here’s a gorgeous menu of recipes from the book to cook for (or with) your other half on Valentine’s Day.

Mushrooms with Goat’s Cheese

Beef Steak with Peppercorn Sauce & Potato Wedges

Crêpes with Brandy Marmalade Sauce

Have fun!

And don’t forget to look out for our competition to win a fabulous Breville Crêpe Maker. Coming very soon.


 

Mushrooms with Goat's Cheese

Mushrooms with Goat’s Cheese

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 185 per portion
Fat 12g (7g sat) per portion
Suitable for vegetarians

Ingredients

  • Large flat mushroom 2, wiped
  • Shallot 2, peeled and finely chopped
  • Fresh white breadcrumbs 30g (½oz)
  • Butter 30g (½oz), melted
  • Chopped thyme 2 tsp, plus leaves to garnish
  • Salt and freshly ground black pepper
  • Goat’s cheese 50g round slice
  • Salad leaves to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Remove the stalks from the mushrooms. Chop the stalks finely and then mix with the shallots, breadcrumbs, melted butter, thyme and seasoning.
  2. Pack the mixture into the mushrooms. Place on a baking sheet and cook in the centre of the oven for 15 minutes.
  3. Place the cheese on the mushrooms and sprinkle with a few extra thyme leaves. Return to the oven for a further 10–15 minutes, or until the cheese starts to melt and turn golden. Remove from the oven, sprinkle with black pepper and serve immediately with a few salad leaves if liked.

Cook’s tips

Mushrooms don’t need peeling; just wipe with a clean, damp cloth or small mushroom brush to remove any dirt.

This recipe is ideal fo using up any leftover cheese; instead of goat’s cheese use any sliced soft cheese or grated hard cheese of your choice.

You could use a pinch of dried thyme instead of fresh.

You could also add a little lemon zest to the stuffing mixture if you like.

 


 

Beef Steak with Peppercorn Sauce & Potato Wedges

Beef Steak with Peppercorn Sauce & Potato Wedges

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 747 per portion
Fat 62g (30g sat) per portion

Ingredients

  • Olive oil 2 tbsp plus 3 tsp
  • Potatoes 2, peeled and cut into wedges
  • Salt and freshly ground black pepper
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Whole black peppercorns 2 tsp, lightly crushed
  • Beef stock 150ml (¼ pint)
  • Double cream 150ml pot
  • Beef rump steaks 2
  • Mixed salad 50g packet, to serve

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Pour 2 tablespoons oil into a roasting tin and place in the oven to heat up.
  2. Meanwhile, put the potatoes in a pan of water, bring to the boil and simmer for 2 minutes. Drain well and rough up the edges by shaking in the pan.
  3. Remove the roasting tin from the oven and carefully add the wedges. Season with salt and pepper. Using a long handled spoon, coat the potato wedges in the oil and spread out in the tin.
  4. Return the tin to the oven and cook for 45–50 minutes until crisp, turning after 20 minutes.
  5. To make the sauce, heat 2 teaspoons oil in a small heavy-based frying pan over a medium heat. Add the onion and garlic and cook for about 5 minutes until softened, stirring frequently.
  6. Add the peppercorns and 4 tablespoons of the beef stock. Simmer until almost all the liquid has evaporated, then add the leftover stock with the cream and bring to the boil. Simmer until reduced and thickened, stirring occasionally. Season to taste.
  7. For the steaks, preheat a griddle until hot. Brush 1 teaspoon oil onto both sides of the steaks, then cook according to taste. Usually, for rare cook for 2 minutes on each side, for medium cook for 3–4 minutes on each side, and for well done cook for 4–6 minutes on each side. Leave to rest for a few minutes.
  8. Serve the steaks with the potato wedges, salad and the peppercorn sauce.

 


 

Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 514 per portion
Fat 20g (3g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 25g (1oz)
  • Egg 1
  • Semi-skimmed milk 60ml (2fl oz)
  • Sunflower oil 3–4 tbsp
  • Marmalade 3 tbsp
  • Brandy 2 tbsp

Instructions

  1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
  2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
  3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
  4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
  5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.

Cook’s tips
If you don’t have brandy, simply add 2 tbsp water instead.
You could serve the crêpes with a scoop of vanilla ice cream if you like.


 

#justforoneortwo

#recipesfortwo

#tripletested

#valentinesday

Eat Out, In

Eat Out, In with Just For One Or Two cookbook

Create restaurant-quality food at home with little effort

Stuck for a babysitter again? Create a fabulous date night at home where you can ‘eat out, in’. For a more rewarding and less costly night ‘out’ make restaurant-quality food at home with a just few choice ingredients and little effort.

With inspirational recipes, handy QR code shopping lists and easy-to-follow instructions cooking great food for two needn’t be arduous. In fact, quite the opposite, it can be a real pleasure.

You can rustle up Pan-Fried Sea Bass & Scallops in just 15 minutes, or for meat-lovers cook colourful Lamb with Pesto & Ratatouille or flavourful Stir-Fried Pork.

To finish bake creamy Apricots in Buttermilk Custard or imagine you’re dining in a Parisian café with Crêpes and Brandy Marmalade Sauce

These recipes have been specifically
written for two so there’s no need to
worry about wasted ingredients and
conundrums, such as how to halve an egg!

Continue reading

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