Waffles, Crepes and Pancakes (13 page)

4.
When hot, pour a small ladleful of batter and spread or swirl to give a layer, not too thin, 15 cm / 6 inches across. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the pancake over and cook the second side for only a few seconds until set, but not browned. Lift out and cook the remaining batter, making about 8–10 pancakes in total.

5.
Put a pancake pale-side down on a board and spread the browned side with a little chicken filling. Cover with a second pancake browned side down. Repeat with the remaining pancakes and filling.

6.
Brush the hot crêpe maker or frying pan with a little more melted butter, and when hot put the pancake ‘sandwich’ onto the hot surface. Cook for 30–40 seconds until browned, then carefully turn over and cook until the last side is brown and the filling is piping hot. Reduce the temperature if the pancake browns too much.

Courgette (Zucchini) Hotcakes

These hotcakes have strips of courgette (zucchini) sunk into the batter. If using regular-sized courgettes, cut into round slices rather than lengthways. Or you could use sliced mushrooms or (bell) peppers instead.

Serves 4–6

6–8 mini courgettes (zucchini)

115 g / 4 oz / 1 cup buckwheat flour

¼ tsp baking powder

Pinch of salt

3 medium eggs

1 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Slice the courgettes (zucchini) lengthways. Blanch in boiling water (from the kettle) for 45 seconds, or until just tender. Drain and spread out on kitchen paper (paper towels) to absorb excess liquid.

2.
Sift the flour, baking powder and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. If time allows, cover and leave to stand for about 15 minutes.

3.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.

4.
When hot, pour a small ladleful of batter and spread to give a hotcake about 10 cm / 4 inches across. Before the batter has set, put some courgette (zucchini) slices onto the crêpe and gently push into the batter. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.

5.
Cook the remaining batter and serve warm.

5

Sweet Pancakes – A Second Helping

T
HERE ARE SO MANY
delicious and mouthwatering flavours to choose from here. These pancakes and waffles abound in honey, syrup and nuts, fruit and spices. They are perfect for special occasions and will brighten up an ordinary day.

Among others, look out for crêpe suzette (an established favourite), tiramisu pancakes (coffee-flavoured and rather indulgent), munchable waffles made with oatmeal, apple and cinnamon, and a showpiece chocolate pancake stack.

These are luxurious treats, with more than a hint of sophistication, yet so easy to make using your waffle maker and crêpe maker, or a non-stick frying pan. Who can resist a second helping?

Oatmeal, Apple and Cinnamon Waffles

Oatmeal gives an interesting texture to these waffles. You can use a firm pear in place of the apple. Serve with crème fraîche or a caramel sauce.

Serves 4–6

1 small eating apple

55 g / 2 oz / ½ cup plain (all-purpose) flour

1 tsp baking powder

½ tsp ground cinnamon

Pinch of salt

55 g / 2 oz / ½ cup fine-medium oatmeal

3 tbsp light brown sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Peel, core and finely chop the apple.

2.
Sift the flour, baking powder, ground cinnamon and salt into a bowl and stir in the oatmeal and sugar. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the chopped apple.

3.
Preheat the waffle maker to ‘Medium’ heat.

4.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

5.
Close the machine and cook for 4–6 minutes until golden brown.

6.
Cook the remaining batter, and serve warm.

Crêpes Suzette

A classic dish, finished off at the table in top-class restaurants. The crêpes are warmed in an orange sauce and then flambéed in Grand Marnier.

Filling serves 4 – uses 8 of the crêpes about 10 cm / 4 inches across

1 large orange

Crêpes

115 g / 4 oz / 1 cup plain (all-purpose) flour

Pinch of salt

1 tbsp caster sugar

1 medium egg

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Filling

140 g / 5 oz unsalted butter

3 tbsp caster sugar

3 tbsp Grand Marnier or orange liqueur

1.
Finely grate the rind from the orange, cut in half and squeeze out the juice. Reserve the juices and all but 2 tsp of the grated orange rind.

2.
Sift the flour into a bowl and add the salt, sugar and 2 tsp of the orange rind. Make a well in the centre and break in the egg. With a whisk, gently stir the flour into the egg, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 30 minutes.

3.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.

4.
When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the crêpe over and cook the second side for about 30 seconds and lift out of the pan.

5.
Cook the remaining batter, making 8 crêpes in total. Fold each crêpe in half and then half again.

6.
Melt the butter into a very large frying pan. Add the sugar and stir until melted. Stir in the reserved orange rind and juice, heat until bubbling and thickened.

7.
Put a folded crêpe into the pan and quickly turn it over in the hot sauce. Repeat with the remaining crêpes. Keep spooning the sauce over the crêpes as they heat through.

8.
Pour the Grand Marnier over the crêpes and carefully set alight. As soon as the flames have died down, serve the crêpes with the sauce spooned over.

Pancakes with Fruits soaked in Earl Grey Tea

Using tea bags is an easy way to add flavour to this fruity pancake. Serve with scoops of vanilla ice cream or natural yogurt.

Serves 4–6

Filling

2 Earl Grey tea bags

4 dried, ready-to-eat apricots

250 g / 9 oz dried mixed fruit

½ tsp ground mixed spice

140 g / 5 oz chopped walnuts

1 tbsp brandy or orange juice

Pancakes

55 g / 2 oz / ½ cup wholemeal (whole-wheat) flour

55 g / 2 oz / ½ cup plain (all-purpose) flour

¼ tsp ground mixed spice

Pinch of salt

1 tbsp light brown sugar

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Icing sugar, to dust

1.
Drop the tea bags into a large bowl and pour over 150 ml / ¼ pint / ⅔ cup boiling water (from the kettle). Leave for 15 minutes until quite strong. Remove and squeeze out the teabags.

2.
Finely chop the dried, ready-to-eat apricots and put into the bowl of tea. Stir in the dried mixed fruit, ground mixed spice, chopped walnuts, and the brandy or orange juice. Mix all the ingredients together, cover and leave to stand for several hours or overnight, if possible. The fruits will absorb the liquid.

3.
Sift the wholemeal (whole-wheat) flour, plain (all-purpose) flour, ground mixed spice and salt into a bowl. Stir in the sugar. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 15–30 minutes.

4.
Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.

5.
When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the pancake over and cook the second side for about 30 seconds. Lift out and keep warm.