Flippin’ LOVELY
S
hrove Tuesday traditionally stands as the final day of indulgence before the arrival of Ash Wednesday and the onset of Lent. The last chance to
enjoy all of those rich foodstuffs one could deem as excessive, pancakes arrived as the go-to dish for the sole reason that they contain all of those major ‘excesses’ – sugar, fat, flour and eggs. Pancakes are eaten all round the world, with each culture putting its own stamp on it. They are so much more versatile than our traditional British serving suggests, and while sugar and lemon will always have its place among the more nostalgic, try experimenting with different sweet and savoury fillings, you will soon realise it is difficult to make a bad one.
ZESTY LEMON BLINTZES
Blintzes are a classic Jewish treat made from thin crêpe-like pancakes.
Serves 4
4 eggs 350ml water Pinch of salt 3 tbsp vegetable oil, plus extra for frying 350g plain (all-purpose) flour
For the filling: 500g cottage cheese 1 egg, lightly beaten Grated rind of 1
⁄2
1–2 tbsp sugar 1–2 tbsp sour cream 2–3 tbsp sultanas
1 To make the filling, put the cottage cheese in a sieve and leave for about 20 minutes to drain.
2 Put the cheese in a bowl and mash lightly with a fork. Add the beaten egg, lemon rind, sugar, sour cream and sultanas to the cheese and mix together.
3 To make the pancakes, whisk the eggs in a bowl, then add the water, salt and vegetable
oil. Whisk in the flour and continue beating to form a smooth batter.
– 1 lemon
4 Heat a pancake pan, add a slick of oil, then ladle a little batter into the pan, swirling it to form a thin pancake. When it has set and the pancake edges have begun to lift, gently loosen the edges and flip the pancake on to a plate. Continue with the remaining batter to make about 8–12 pancakes, stacking them as you cook them (they won’t stick).
5 Place 15–30ml/1–2 tbsp of the filling on the cooked side of a pancake and spread it out, leaving a border at the top and bottom. Fold in the top and bottom over the filling, then fold over one side and roll the pancake up carefully to enclose the filling completely.
Perfect Pancakes and Crepes published by Lorenz Books
ORANGE CRÊPES WITH MASCARPONE CREAM
Serves 8
115g plain (all-purpose) flour 300ml milk 1 egg, plus 1 egg yolk Finely grated rind of 1 orange 2 tbsp caster (superfine) sugar oil, for frying For the filling: 250g mascarpone cheese 1 tbsp icing (confectioners’) sugar, plus extra, for dusting
6 tbsp single cream 3 tbsp Cointreau or orange juice 500ml orange sorbet
1 To make the crêpes, put the flour, milk, egg, egg yolk, orange rind and sugar in a
food processor and blend until smooth. Pour the batter into a jug and leave to stand for 30 minutes.
2 Heat a little of the oil in a medium frying pan or crêpe pan until very hot. Drain off the excess. Pour a little of the batter into the pan, tilting the pan so that the batter coats the base thinly. Pour any excess back into the jug.
3 Cook the crêpe until the underside is golden, then flip it over with a palette knife
(metal spatula) and cook the other side. Slide the crêpe on to a plate and cook seven more, lightly oiling the pan each time and stacking the cooked ones under a clean dishtowel.
4 Preheat the oven to 2000C/Gas 6. In a bowl, beat the mascarpone with the icing sugar, cream and Cointreau or orange juice until smooth. Spread the mixture on the crêpes, taking it almost to the edges.
5 Using a teaspoon, scoop shavings of sorbet and arrange them to one side of each topped crêpe. Fold the crêpes in half and dust with icing sugar. Fold again into quarters and dust with more icing sugar. Lay the crêpes in a large shallow baking dish and bake for 2 minutes, or until the sorbet starts to melt. Serve immediately.
Perfect Pancakes and Crepes published by Lorenz Books F
FOODLOVERMAGAZINE.COM | 27
SHROVE
TUESDAY 13 February 2013
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45