Waffles, Crepes and Pancakes (12 page)

3.
Sift the flour and salt into a bowl and add the lemon rind. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the buckwheat 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 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 crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.

6.
Cook the remaining batter and keep warm.

7.
Spoon the trout mixture onto the warm crêpes and roll or fold over.

Green Crêpes with Guacamole

Guacamole is a Mexican favourite, made with crushed avocado.

Serves 4–6

Filling

2 large ripe avocados

2 tbsp lime juice

1 green chilli (see
page 8
)

Small bunch of coriander (cilantro)

1 small onion

1 garlic clove

2–3 tbsp olive oil

Freshly milled black pepper

Crêpes

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

Pinch of salt

4 tbsp freeze-dried chopped chervil or parsley

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Cut each avocado in half lengthways and twist the two halves to separate. Remove the stones (pits). Peel the avocados and put the flesh into a bowl. Immediately pour over the lime juice and, with a fork or potato masher, crush the avocados.

2.
Cut the chilli in half, remove and discard the stalk and seeds. Pull the leaves from the coriander (cilantro) stalks.

3.
Finely chop the chilli, onion, garlic and coriander (cilantro) leaves, by hand or in a food processor, and stir into the crushed avocado. Stir in olive oil and season to taste. Cover tightly and chill.

4.
Sift the flour into a bowl and add the salt and the chopped chervil or parsley. Make a well in the centre, break in the eggs and pour in the 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 single (light) cream. If time allows, cover and leave to stand for about 15 minutes.

5.
Lightly brush the crêpe maker or a large 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.

6.
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. Lift out and keep warm.

7.
Cook the remaining batter and keep warm.

8.
Spread some of the guacamole over each pancake to the edges and fold into quarters.

Potato and Ham Waffles

Choose floury potatoes for best results. Serve as part of breakfast or brunch, or as an accompaniment to grilled meat or fish.

Serves 4–6

2 rashers (strips) smoked back bacon

140 g / 5 oz cooked potato

55 g / 4 oz / ½ cup plain (all-purpose) flour

1 tsp baking powder

Pinch of salt

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Trim any fat from the bacon rashers (strips) and grill (broil) until cooked. Drain on kitchen paper (paper towels) and finely chop.

2.
Put the potato into a bowl and finely mash (you don’t want lumps).

3.
Sift the flour, baking powder and salt over the mashed potato. Make a well in the centre, break in the eggs and pour in the melted butter. With a spoon, stir the potato mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. Stir in the chopped bacon.

4.
Preheat the waffle maker to ‘Medium’ heat.

5.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

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

7.
Cook the remaining batter and serve warm.

Prawn (Shrimp), Parmesan and Chive Waffles

These waffles are not suitable for freezing. In place of the prawns (shrimps), you could use small pieces of white fish or other shellfish. Serve with lemon.

Serves 4–6

140 g / 5 oz shelled prawns (shrimps)

Small bunch of chives

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

1 tsp baking powder

Pinch of salt

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1 tbsp Parmesan cheese

1.
Roughly chop the prawns (shrimps) and drain on kitchen paper (paper towels) if wet. Finely chop the chives.

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 mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. Stir in the prawns (shrimps), chives and Parmesan cheese.

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.

Beetroot (Beet) Crêpes with Roasted Vegetables

Deep maroon in colour, with a spicy and earthy appeal. Great for vegetarians.

Serves 4

Filling

400 g / 14 oz bag of mixed roasted vegetables, frozen

2 tsp oil

1 tbsp grated fresh ginger

3 tbsp wholegrain mustard

1 tsp liquid vegetable stock

Freshly milled salt and black pepper

Crêpes

½ small cooked beetroot (beet), about 50 g / 1¾ oz

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

Pinch of salt

2 medium eggs

1 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Soured cream, to serve

1.
The vegetables can be cooked from frozen – cut any large pieces in half. Heat the oil in a pan and stir in the roasted vegetables, grated ginger, mustard and vegetable stock. Cook over a medium-high heat until the vegetables are piping hot and most of the liquid has evaporated. Season with salt and pepper, if necessary.

2.
Finely grate the beetroot (beet). It’s a good idea to wear disposable gloves as it will stain your fingers.

3.
Sieve the flour 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 single (light) cream. Stir in the grated beetroot (beet). 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 crêpe over and cook the second side for about 20 seconds.

6.
Spoon some of the roasted vegetable mixture in the centre of a crêpe. Add a blob of soured cream and fold the crêpe in over the filling. Serve immediately.

Toasted Pancake ‘Sandwich’

A cheesy chicken sandwich with no bread. Just a bit of fun.

Serves 4

Filling

2 tomatoes

5 slices cooked roast chicken

225 g / 8 oz Manchego cheese, or other hard cheese such as Red Leicester or Cheddar

4 tbsp cucumber relish

Pancakes

115 g / 4 oz / 1 cup wholemeal (whole-wheat) flour

Pinch of salt

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Finely chop the tomatoes and the roast chicken. Grate the cheese into a bowl and add the chopped tomato, chicken and cucumber relish. Mix thoroughly, cover and chill.

2.
Sift the flour and salt into a bowl. 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 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.