CREPE OR A PANCAKE

Pancakes are found all over the world, here are recipes that will cover all your needs.

1 cup plain flour
1 tspn baking powder
1/2 tspn salt
1 egg
1 1/2 cups milk or half milk and water
15gr (1/2oz) melted butter

Put it all in the food processor blend or in a bowl and with a hand held whisk or mixer, blend to a smooth batter.

Pancakes are cooked in a special pan that you use for nothing else, never wash it, just wipe it clean with a kitchen paper.

Put a tiny nut of butter into the bottom of the pan over a moderate heat, allow the butter to melt, pour enough batter in to allow you to cover the base of the pan while you are tilting the pan, cook until bubbles appear and then flip, cook for just a few more seconds until done, stack them on a plate covered with a kitchen cloth.

FILLINGS & TOPPINGS FOR PANCAKES
* try them with lemon and a little butter and sugar
* stack them up with chocolate and cream between each layer and bake to melt the chocolate.
* do the same with jam and cream between layers, you are making a pancake cake.
* try real maple syrup... don't even think about the imitation, its awful.
* stuff them with all manner of stuffing’s, top them with a sauce or melted cheese and bake in the oven.
* every cuisine on earth has recipes, look for the endless variations.
* stuff them with pureed berries, top with sweet cream and cinnamon and bake.

450mil (14 1/2fl oz) of liquid, 1/2 milk and 1/2 water
4 eggs (55gram)
1/2 tspn salt
250gr (8oz) plain flour
4 tblspns melted butter

put all of the above into a food processor and blend until it is a super smooth batter. now let it rest, it can lay about for an hour or more and it will be better for the experience, it enjoys the rest in a cool atmosphere, the fridge is great.

Cooking crepes is easy, use the pan that you never use for anything else, and, when you carried it proudly home from the cookware shop, filled it with oil, brought it to the boil and allow it to stand for 24 hours, drained the oil off and wiped with kitchen paper. The one that you have never washed. Put it over a moderate heat and add a small nut of butter, when the butter is melted, add enough, just enough batter to cover the bottom of the pan which you are tilting then place on the heat. Use a spatular and quickly run it round the outer edge of the crepe and shake the pan to loosen the crepe from the bottom. Flip the crepe, it should have taken no more than a minute to cook and quickly cook then other side, about 30 seconds and put the crepe onto a plate that is covered with a kitchen cloth.

* there are hundreds of recipes that call for crepes. this mix will cover them all
* Italians call crepes crespelles
* crepes can be made into bundles with a filling, sealed with egg white and flour then deep fried, they puff and become golden crisp
crepes can be frozen with pieces of kitchen plastic separating each crepe

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Serves 4. 190c/375f
1 litre buttered dish.

For the pudding:
125 gr butter (4 oz)
125 gr castor sugar (4 oz)
Finely grated rind of one lemon
125 gr Self Raising flour (4 oz)
Pinch of salt
1-2 tbsps milk

For the sauce.
2 level tbsps cornflour
125 gr castor sugar (4 oz)
Juice of one lemon
Boiling water
Icing sugar-for dusting

Cream butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition (if curdling looks likely, just add some of the flour).grate in the lemon rind, or use a lemon zester to remove the zest. Fold in the flour and salt and sufficient milk to make a medium
Soft consistency. Spoon the mixture into the baking dish and spread level.
Sauce.
Blend the cornflour, sugar and lemon juice together in a measuring jug. Pour in boiling water up to the 375 mil level stirring all the time. Pour over with icing sugar and serve.

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1 cup finely grated carrot
1/2 cup sultanas
1/2 cup currants
1/2 cup chopped dates
1 tbs mixed peel
1/2 cup water
1/2 cup brown sugar, firmly packed
90g (3oz) butter
1/2 tsp bicarb soda
1 egg, lightly beaten
1/2 cup wholemeal plain flour
1/2 cup self raising flour
1/2 tsp mixed spice
1 tblspns of lemon juice or rum

Combine carrot, dried fruit, water, sugar & butter in pan. Bring to boil, simmer covered 5 minutes, remove from heat, stir in soda; cool to room temp. Stir in egg, sifted flours, spice and lemon juice. Divide mixture between 6x1 cup individual dishes. Place on oven tray. Bake in moderate for 30 mins. Serve warm with whipped citrus sauce.

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4 egg yolks
1/3 cup icing sugar
1/4 cup orange juice
300ml (10floz) carton thickened cream, whipped
2 tbs lemon juice or rum

Beat egg yolks and sifted icing sugar in small bowl with electric mixer for 5 mins, or until thick and creamy. Gradually beat in orange juice. Fold cream and lemon juice into egg mixture.
Refrigerate covered, until serving time.

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2 1/2 (315gr or 10oz) cups of plain flour
1 tspns of ground ginger
Pinch of mixed spice (to taste, more if you like it)
1 tspns of bicarb soda
155gr (5oz) finely grated suet (if you don't want to use suet, use 125gr butter chilled and chopped finely)
1 egg
3/4 cup golden syrup
3/4 cup warmed milk
3 tblspns finely chopped preserved ginger

Sift the flour, spices, bicarb soda into a bowl, add the suet (or butter if using.. Then rub the butter into the mixture to make fine crumbs) make a well in the centre and pour in the beaten eggs mixed with the syrup and the milk. Stir well into a batter that is more runny than dough like.

Use a five (5) cup pudding basin and put the glace ginger in the bottom, pour in the mixture and cover with greaseproof paper and the lid and steam over hot water for 2 1/2 - 3 hours, making sure that the water is always bubbling and there is plenty of it.

Turn out from the basin and serve with a sweet white sauce.

2 tblspns sago
1 cup of milk
60gr (2oz) butter
1 cup of sugar
1 tspns bicarb of soda
Pinch of salt
1 cup of fresh breadcrumbs
1 cup of sultanas or mixed dried fruit
1 tblspn chopped mixed peel
1/2 tspns mixed spice

Soak the ago overnight in the milk. Beat the butter and sugar together, the beat in the soaked sago and milk. Add the breadcrumbs, fruit, mixed peel and spice. Mix well and put into a well greased pudding basin. Cover with greaseproof paper and the lid and steam for 2 hours.

Serve with custard and cream.

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