Recipes
Created | Updated Jul 20, 2003
This week, those wonderful inventions Pancakes.
Savoury Pancakes
Makes 12
4 oz (100g) Plain Flour
Pinch of Salt
1 Egg
1/2 pint (300ml) Milk
1 tblspn (15ml) Butter, melted
1 tblspn (15ml) Oil
2 oz (50g) Mushrooms, washed and chopped
1 oz (25g) Butter
1/2 pint (300ml) White Sauce (see below)
1 tblspn (15ml) chives, chopped
8 oz (200g) Onions, peeled and chopped
1 tblspn (15ml) Dry Sherry (optional)
2 tblspns (30ml) Single Cream
Salt and Freshly Ground Black Pepper
White Sauce
2 oz (50g) Butter
2 oz (50g) Flour
1/2 pint (300ml) Milk
Melt the butter in a saucepan and gradually add the flour, stirring all the time. Cook gently for a few minutes, then remove from the heat. Add the milk slowly, stirring all the time so that the mixture doesn't go lumpy. Cook, stirring, for about 5 minutes. If you want to make this in advance, the addition of an egg after the cooking has finished will slow the setting process.
Sift flour and salt together in a bowl, make a well in the centre and add the egg., then gradually beat in the milk. Stir in the melted butter and beat well until smooth.
Allow the batter to stand in a cool place for about 30 minutes before using.Lightly brush the base of an 8" (20cm) frying pan with a little of the oil, stand the pan over a medium heat and, when hot, pour in enough batter to coat the base of the pan thinly and evenly. Cook until the underside is golden brown, turn and cook the other side the same.
Repeat the method using the rest of the batter, oiling the pan between each pancake and stacking the cooked pancakes one on top of the other.
Fry the mushrooms and onions gently in the butter until soft.
Heat the white sauce gently in a saucepan
Stir in the drained mushrooms, onions and remaining ingredients and heat without boiling. Season to taste.
Spread pancakes with the filling and fold or roll up.
Crepes Suzette
Makes 12
4oz (100g) Plain Flour
Pinch of Salt
2 Eggs
1/2 pint (300ml) Milk
2 tspns (10ml) Corn Oil
Oil and butter for frying
Sauce:
4 oz (100g) Butter
4 oz (100g) Caster Sugar
Grated Rind of 1 Orange
Juice of 2 Oranges
Juice of ½ Lemon
2 tblspns (30ml) Brandy
1 tblspn (15ml) Orange Curacao
Sift the flour and salt into a bowl, make a well in the centre, add the eggs, and gradually beat in half the milk.
Mix until smooth, add the rest of the milk and the oil and beat until smooth.
Allow to stand in a cool place for 30 minutes.
Melt a little oil and butter in a 6” (15cm) frying pan or omelette pan and, when hot, pour off any excess fat and pour in about 2 tablespoons (30ml) of batter, swirl round the pan until the base is evenly covered.
Cook until the underside is golden brown, then turn and brown the other side. (You could try your hand at tossing it of course!)
Repeat the process until all the mixture has been used, lightly greasing the pan between each addition and stacking the pancakes one on top of each other.
For the Sauce: Place the butter, sugar, rind and orange and lemon juice in a large frying pan and stir over a low heat until the butter has melted and the sugar has dissolved.
Increase the heat and simmer for 5 minutes, then add the brandy and curacao.
Fold the pancakes in half, then half again, to form a triangular shape and place in the sauce, spooning it over the pancakes so they are coated.
They may be served straight from the pan but, for added excitement, why not place them in a small frying pan, pour over a little warm brandy, and set them alight!
Of course, you still can’t beat the more traditional way of serving pancakes. Try them with cream cheese and slices of thin ham; tuna fish; grated cheese with fried tomato for a savoury pancake, or freshly squeezed lemon juice and a sprinkling of sugar; golden syrup; marmalade; lemon curd or your favourite jam for the probably more popular sweet variety.
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