Happy Pancake Day from the FoodGoblin kitchen!
Try this for a change. Sweet crepes are beautiful, fabulous things, but so are savoury. Mint, pea, bacon, parmesan – the most erotic of foursomes. Uber quick too – make the batter in advance and you can whip this up in about 5 minutes.
I took my pancake recipe from Gizzy Erskine and it’s actually very very good. I think it’s the extra egg yolk – it makes it richer and have a good eggy flavour.
Good for a lunch or light dinner!
Try this for a change. Sweet crepes are beautiful, fabulous things, but so are savoury. Mint, pea, bacon, parmesan – the most erotic of foursomes. Uber quick too – make the batter in advance and you can whip this up in about 5 minutes.
I took my pancake recipe from Gizzy Erskine and it’s actually very very good. I think it’s the extra egg yolk – it makes it richer and have a good eggy flavour.
Good for a lunch or light dinner!
Recipe
Ingredients (makes about 8 small pancakes):
For the pancakes:
110g plain flour
1 egg
1 egg yolk
pinch sugar
pinch salt
285ml milk
butter for frying
6 rashers bacon, cut into lardons
handful of mushrooms, chopped
handful of parmesan, grated
300g frozen baby peas
6 fresh mint leaves
100ml milk
squeeze of fresh lemon juice
salt and pepper
vegetable oil
Method:
1. For the pancakes: place the dry ingredients into a bowl. Gradually whisk in the milk, egg and yolk and whisk until smooth, with no lumps. Adding in the liquids gradually helps minimise lumps too. Place covered in the fridge and leave to sit for 30 minutes.
2. Fry the bacon in some oil until crispy. Add the mushroom in and saute for 3-4 minutes until cooked through. Set to one side.
3. Plunge the peas into boiling water and leave for 2 minutes to soften. Sieve and blend the peas with the milk until smooth. Add the mint leaves and sieve again until smooth. Taste – add more mint if needed.
4. Add your pea puree to a saucepan and put over low, medium heat, stirring, to warm through. Add the lemon juice and season – taste for seasoning and adjust if needed.
5. For the pancakes: take a crepe pan or non-stick frying pan and put over medium heat. Add a knob of butter and leave to melt and sizzle. Then add a ladle of the pancake mix and tip the pan to spread it thinly over the surface of the hot pan. Leave on this side for around 2 minutes, shaking the pan every now and then to keep the pancake loose and stop it sticking to the pan. Flip the pancake onto its other side (use a spatula if you’re not confident tossing it) and cook for another 30 seconds. Each side should be lightly golden and soft. You can make these in advance and then reheat later.
6. Make sure your pea and bacon mixes are hot and ready. Return your crepe to the pan over low heat to rewarm. Scatter the Parmesan over it and warm for 30 seconds. Remove from the pan, scatter some bacon and mushroom and roll up. Repeat with the other crepes, keeping them warm in an oven until all are ready (or serving in batches). Drizzle with the pea and mint puree and serve!
Ingredients (makes about 8 small pancakes):
For the pancakes:
110g plain flour
1 egg
1 egg yolk
pinch sugar
pinch salt
285ml milk
butter for frying
6 rashers bacon, cut into lardons
handful of mushrooms, chopped
handful of parmesan, grated
300g frozen baby peas
6 fresh mint leaves
100ml milk
squeeze of fresh lemon juice
salt and pepper
vegetable oil
Method:
1. For the pancakes: place the dry ingredients into a bowl. Gradually whisk in the milk, egg and yolk and whisk until smooth, with no lumps. Adding in the liquids gradually helps minimise lumps too. Place covered in the fridge and leave to sit for 30 minutes.
2. Fry the bacon in some oil until crispy. Add the mushroom in and saute for 3-4 minutes until cooked through. Set to one side.
3. Plunge the peas into boiling water and leave for 2 minutes to soften. Sieve and blend the peas with the milk until smooth. Add the mint leaves and sieve again until smooth. Taste – add more mint if needed.
4. Add your pea puree to a saucepan and put over low, medium heat, stirring, to warm through. Add the lemon juice and season – taste for seasoning and adjust if needed.
5. For the pancakes: take a crepe pan or non-stick frying pan and put over medium heat. Add a knob of butter and leave to melt and sizzle. Then add a ladle of the pancake mix and tip the pan to spread it thinly over the surface of the hot pan. Leave on this side for around 2 minutes, shaking the pan every now and then to keep the pancake loose and stop it sticking to the pan. Flip the pancake onto its other side (use a spatula if you’re not confident tossing it) and cook for another 30 seconds. Each side should be lightly golden and soft. You can make these in advance and then reheat later.
6. Make sure your pea and bacon mixes are hot and ready. Return your crepe to the pan over low heat to rewarm. Scatter the Parmesan over it and warm for 30 seconds. Remove from the pan, scatter some bacon and mushroom and roll up. Repeat with the other crepes, keeping them warm in an oven until all are ready (or serving in batches). Drizzle with the pea and mint puree and serve!
Flour
Batter up
Pans on
What a colour
Pancake flipping time
Cheese on
Plate up
yum
