Tag Archives: Pancakes

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.


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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

Shrove Tuesday and the BEST pancake recipe of 2015

Buttermilk Pancakes with Bacon & Maple Syrup

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Buttermilk Pancakes with Maple Syrup

I discovered this recipe on a recent trip to London (after a rather over-indulgent night out!) and I have been hankering after it ever since.

Shrove Tuesday has given me to perfect opportunity to try it at home and share it with the rest of the family.

Be warned, it’s naughty,
but very VERY nice!

 

Buttermilk Pancakes with Bacon & Maple Syrup

Serves 4
Time 30 mins

Plain flour 110g (4oz)
Baking powder 2 tsp
Bicarbonate of soda ½ tsp
Caster sugar 1 tbsp
Salt ½ tsp
Eggs 2 large, beaten
Buttermilk 284/300ml tub
Butter 25g (1oz), melted, plus extra for frying
Streaky bacon 8 rashers
Maple syrup to serve

1 Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt.

2 Whisk in eggs, buttermilk and butter, taking care not to over-whisk.

3 Heat a non-stick frying pan over a medium heat and add a tiny amount of butter. Pour in 2-3 spoonfuls of batter and cook for 1-2 minutes until bubbles appear and edges start to turn dry.  Flip and cook for 1 minute more, until golden underneath. Keep warm.

Buttermilk Pancakes with Bacon & Maple Syrup

4 Repeat until batter is used up.

5 Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 4-5 minutes, turning halfway through, until crisp. Drain on kitchen paper.

6 Serve pancakes topped with bacon and drizzled with maple syrup.

Enjoy!

 

 

 

 

 

 

#pancakeday

Pancakes & Strawberry and Amaretto Pancakes

Who doesn’t like pancakes?  Here’s a classic pancake recipe to serve with lemon and sugar plus something a little more exotic if you have an extra 20 minutes.


PancakesPancakes

Time 30 minutes
Makes 8 pancakes
Suitable for vegetarians
Suitable for freezing

Plain flour 110g (4oz)
Salt a pinch
Egg 1
Whole milk 300ml (½ pint)
Butter 25g (1oz), melted

1 Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg and a little of the milk. Whisk slowly with a rotary or hand-held electric whisk until the mixture starts to thicken.

2 Gradually whisk in all the remaining milk and half of the melted butter. Cover and leave to stand for 10–15 minutes.

3 Heat a 20cm (8in) heavy based pancake pan or frying pan and have ready ten sheets of kitchen paper and a large plate.

4 Lightly wipe the pan with a little of the melted butter. Then pour a small ladle-full of the batter into the pan and quickly swirl it over the base until it is evenly coated, pouring any excess back into the batter.

5 Cook the pancake for approximately 30 seconds, until lightly browned underneath and the top looks almost dry. Then quickly flip, or turn the pancake over, and cook the other side until lightly browned.

6 Place a sheet of kitchen paper on the plate, slide the pancake out of the pan onto the paper, and then cover with another sheet of paper. Make seven more pancakes in the same way and keep warm.

Serve with freshly squeezed lemon juice and sprinkled sugar or try the Strawberry and Amaretto Pancakes for something really special.

Strawberry Amaretto PancakesStrawberry and Amaretto Pancakes

Time 20 minutes plus pancake cooking
Calories per portion 457 Kcal
Fat per portion 27gof which saturated 16g
Serves 2Suitable for vegetarians

Pancakes 4 (see Pancakes recipe)
Unsalted butter 40g (1½oz)
Lemon 1, finely grated zest and strained juice
Caster sugar 25g (1oz)
Strawberries 175g (6oz), hulled and cut into slices
Amaretto (or orange liqueur or kirsch) 2 tbsp, optional
Whipped cream or ice cream to serve

1 Put the butter, lemon zest and juice and sugar into a large non-stick frying pan and heat gently until the butter and sugar have dissolved and the mixture is piping hot.

2 One at a time, put the pancakes into the lemon sauce and heat through. Fold in half in the pan, and then in half again to make a triangle. Transfer onto warmed plates.

3 Add the strawberries to the pan and heat through in the remaining butter mixture until hot and slightly softened.Gently stir the Amaretto (or other liqueur), if using, into the strawberries and heat through. Then spoon the strawberries and pan juices over the pancakes and serve with dollops of cream or ice cream.

Recipes taken from Good Food, Fast.

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I love pancakes

Hurray, it’s Shrove Tuesday tomorrow and a great excuse to eat pancakes. Although I love them – savoury or sweet – I never think to make them at any other time of year.

PancakesMy love affair with the humble pancake began on a French exchange holiday when I was fourteen. The family I stayed with were extremely eccentric (half of their home was a ‘Havishamesque’ abandoned theatre/shop, covered in cobwebs and unchanged for decades) but fantastic cooks; making the most amazing crepes.

Although I have never been able to replicate such pancake excellence, I have a go at making a new savoury version each year, finished off with a classic sugar and lemon. I may defy convention tomorrow with these Fruity Coffee Pancakes from Year Round Dairy Cookbook. Incidentally, a contestant on Come Dine with Me will soon be cooking from this book on TV, so let’s hope they do it justice!

As you know the majority of our Dairy Diaries are still sold by the milkmen, so we are firm supporters of this valuable British Institution. Pancake Day has always been a great reason to buy extra ‘pintas’.

For Mark Smith’s (the Guardian) intriguing foray into the world of the milkman see ‘Deliverance: out on a milk round’.

Fruity coffee pancakes

This dessert is wonderfully light and fruity and so works well after a heavy main course. If you make the batter in advance, it is quick to cook, too.

Fruity Coffee Pancakes15 minutes preparation time
20 minutes cooking time
305 Kcal per portion
8.3g fat per portion of which
4.5g is saturated
4 servings
Suitable for vegetarians

Plain flour 110g (4oz)
Instant coffee granules 1 tsp
Egg 1, beaten
Milk 300ml (1⁄2 pint)
Butter 25g (1oz)
Oranges 2
Cornflour 2 tsp
Clear honey 2 tbsp
Bananas 2, peeled and chopped
Greek-style natural yogurt to serve

1 Place the flour and coffee granules in a mixing bowl and gradually stir in the egg and then the milk to form a smooth batter.

2 Heat a little butter of the in a frying pan. When hot, pour in 3 tbsp of the batter, tilting the pan to cover the base. Cook the batter until the pancake moves freely, then flip it over and cook until the other side is golden. Repeat to make 8 pancakes, keeping them warm while making the filling.

3 Remove the rind from the oranges with a zester. Using a small, sharp knife, take away as much of the pith as possible. Holding each orange over a bowl, slice in between each segment to release the flesh and juice into the bowl. Mix the orange juice, cornflour and honey and heat in a small pan until thickened. Add the fruit.

4 Fold the pancakes into triangles and fill with the fruit. Serve immediately with the Greek yogurt.

Cook’s tips
Use a heavy frying pan with a diameter of up to 18cm (7in) – the batter won’t spread as evenly in a larger one.
Use only a little fat (butter is best), but re-grease after cooking each pancake.

Recipe taken from Year Round Dairy Cookbook

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