Waffles, Crepes and Pancakes (16 page)

1.
Break the chocolate into a microwave-proof bowl and pour over the cream. Heat in a microwave oven on a low power setting for a few seconds at a time until the chocolate has melted and the cream is hot. Beat until smooth and leave to cool.

2.
Put the peanut brittle into a food (freezer) bag and tap the brittle until crushed.

3.
Sift the plain (all-purpose) flour, cocoa 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 single (light) cream. If time allows, cover and leave to stand for about 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.

6.
Cook the remaining batter, making about 8–10 pancakes in total. Put a pancake on a plate and thinly spread with apricot conserve and some of the chocolate mixture. Sprinkle over crushed peanut brittle and top with another pancake. Repeat until the pancakes are in a stack. Serve cold, cut into wedges.

Fruit Salad Pancakes

Like open fruit tarts, these pancakes have a luscious fruit topping. Serve with cream or maple syrup.

Serves 4–6

250 g / 9 oz small, mixed fruits, blueberries, grapes, blackcurrants, raspberries

115 g / 4 oz / 1 cup self-raising (self-rising) flour

Pinch of salt

1 tbsp caster sugar

2 medium eggs

¼ tsp vanilla extract

1 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Cut in half any larger fruits, such as grapes. Sift the flour and salt into a bowl and stir in the sugar. Make a well in the centre and break in the eggs, vanilla extract and melted butter. With a whisk, gently stir the flour into the eggs, gradually adding 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.

2.
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.

3.
When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Scatter a little of the mixed fruits over the top. 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, taking care not to let the fruits brown too much. Lift out and keep warm.

4.
Cook the remaining batter, and serve warm.

Sour Cherry and Sesame Seed Waffles

Sour cherries bursting with flavour and crunchy sesame seeds.

Makes about 8–10 waffles

60 g / 2¼ oz dried, ready-to-eat sour cherries

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

1 tsp baking powder

Pinch of salt

3 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

2 tbsp sesame seeds

1.
Cut the sour cherries in half.

2.
Sift the flour, baking powder and salt into a bowl and stir in the 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 sour cherries and sesame seeds.

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, making about 8–10 waffles in total, and serve warm.

6

Oven-Baked Filled Pancakes

M
OST OF THESE RECIPES
(where indicated) start with the recipe for a basic pancakes, which can be found on
page 16
. If you prefer, or to save time, you can always use shop-bought, ready-made pancakes as a starting point for these dishes, or home-made pancakes from your freezer.

So the recipes generally start the same, but they go off in unpredictable directions. Some of the pancakes get rolled and filled, some get cut into shapes, and some will end up transformed, into a pizza, an asparagus tart or a cheesecake.

The flavours and ingredients are rich and diverse, savoury or sweet, hearty or delicate, but all of these pancakes are alike in going into the oven to be baked. You then have an appetizing wait (not too long) before the baked pancake dishes emerge, piping hot and ready to be devoured.

Some of the recipes in this chapter have lots of stages to them. You can often shorten the process by preparing sauces in advance or by taking a jar from your store-cupboard or pantry.

Sausage Breakfast in a Pancake

Breakfast in a pancake. You may want to add a rasher (strip) or two of bacon.

Serves 4

8 plain pancakes 18 cm / 7 inches across (
page 16
)

Filling

5 tomatoes

6 button mushrooms

2 tsp oil

8 thick butcher’s sausages, your favourite

175 g / 6 oz light cream cheese

Tomato ketchup or brown sauce

40 g / 1½ oz grated Cheddar cheese or other hard cheese

1.
Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Thinly slice the tomatoes and the mushrooms.

3.
Heat the oil in a pan and fry the sausages until browned and cooked through. Add the mushroom slices 5 minutes before the end and stir until cooked.

4.
Spread some cream cheese over each pancake. Arrange a few mushroom and tomato slices along one edge. Top with a sausage, and spoon or squirt tomato ketchup or brown sauce over the sausage.

5.
Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer. Scatter over the grated cheese.

6.
Cover with foil and put into the hot oven. Cook for 15 minutes, remove the foil and cook for a further 10 minutes until golden and piping hot.

Chicken Curry Pancakes

An easy dish, made with handy spices and pastes. Use different curry pastes to completely change the flavour. Serve with salad, chutneys and pickles.

Serves 4

8 plain thin pancakes about 18 cm / 7 inches across (
page 16
)

Filling

Small bunch coriander (cilantro) leaves

4 spring onions (scallions)

Small piece fresh ginger

3 cooked, roasted, chicken breasts

150 ml / ¼ pint / ⅔ cup pint thick natural yogurt

150 ml / ¼ pint / ⅔ cup coconut milk

2 tsp liquid chicken stock

1 tbsp mild / medium-hot curry paste, your favourite

Freshly milled salt and pepper

Topping

2 tbsp melted butter

1–2 tbsp sesame seeds

1.
Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Pull the coriander (cilantro) leaves from the stalks and finely chop. Thinly slice the spring onions and grate the ginger. Remove any skin from the chicken breasts and slice or tear into long thin pieces.

3.
Pour the yogurt and coconut milk into a large bowl and stir in the liquid stock and curry paste. Add the chopped coriander (cilantro), sliced spring onions (scallions) and grated ginger. Season with salt and pepper, if necessary.

4.
Put the strips of chicken on one side of the pancakes and spoon over the yogurt mixture.

5.
Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer. Brush or drizzle with melted butter and sprinkle over the sesame seeds.

6.
Cover with foil and put into the hot oven. Cook for 15 minutes, remove the foil and cook for a further 10 minutes until golden and piping hot.