Waffles, Crepes and Pancakes (11 page)

Five-Spice Duck Pancakes

The spicing gives a Far-Eastern feel to these pancakes. Serve with a little plum sauce.

Serve 4–6

Filling

3 skinless duck breasts

3 tsp five-spice powder

1 tbsp cornflour (cornstarch)

3 spring onions (scallions)

2 courgettes (zucchini)

2 tbsp oil

Large handful of bean sprouts

150 ml / ¼ pint / ⅔ cup vegetable stock

1 tsp soy sauce

Pancakes

55 g / 2 oz / ½ cup rice flour

55 g / 2 oz / ½ cup plain (all-purpose) flour

Pinch of salt

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Cut the duck breast into very thin strips and put them into a bowl. Add the five-spice powder and cornflour (cornstarch) and stir to coat the meat in the spices. Cover and chill until needed. Cut the spring onions (scallions) and courgettes (zucchini) into thin strips.

2.
Sift the rice flour and plain (all-purpose) flour into a bowl and add the salt. 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.

4.
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 and keep warm.

5.
Cook the remaining batter and serve warm.

6.
For the filling: heat the oil in a large pan and stir-fry the duck strips a few at a time until golden and cooked through. Lift out of the pan and stir-fry the strips of spring onions (scallions) and courgettes (zucchini) for 3–4 minutes.

7.
Stir in the cooked strips of duck, bean sprouts, vegetable stock and soy sauce. Stirring, cook over a high heat for 3–4 minutes until piping hot and cooked through.

8.
Spoon the sauce and vegetables onto the warm pancakes and roll or fold over.

Pea, Soured Cream and Corn Waffles

Turmeric adds yellow colouring to these waffles.

Serves 4–6

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

1 tsp baking powder

¼ tsp turmeric

Pinch of salt

2 medium eggs

2 tbsp melted butter

3 tbsp soured cream

300 ml / ½ pint / 1¼ cups milk, less 3 tbsp

100 g / 3½ oz peas

100 g / 3½ oz sweetcorn

1.
Sift the flour, baking powder, turmeric 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 the soured cream and enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the peas and sweetcorn.

2.
Preheat the waffle maker to ‘Medium’ heat.

3.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

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

5.
Cook the remaining batter, and serve warm.

Watercress, Red (Bell) Pepper and Cornmeal Waffles

Pungent, peppery and brightly-coloured waffles.

Serves 4–6

½ red (bell) pepper

1 small bunch of watercress

115 g / 4 oz / 1 cup cornmeal flour

1 tsp baking powder

Pinch of salt

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Remove and discard the seeds from the red (bell) pepper and cut into small dice. Put into a microwave-proof dish, pour over 1 tbsp water, cover and cook in a microwave oven on a low power for a few seconds. Drain, rinse in cold water, drain and leave until cold. Pull the leaves from the watercress and chop.

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 chopped watercress and diced red (bell) pepper.

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.

Beer Batter Pancakes with Steak

Beer in a pancake, wrapped around a steak – what a combination!

Serves 4

Pancakes

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

Pinch of salt

2 medium eggs

1 tbsp melted butter

150 ml / ¼ pint / ⅔ cup beer

150 ml / ¼ pint / ⅔ cup milk

Filling

4 beef-steaks

Oil

Freshly milled salt and black pepper

4 slices blue cheese

Rocket (arugula) leaves

1.
Sift the flour into a bowl and add the salt. 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 the beer and 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.

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 ladleful of batter and spread or swirl to make a large pancake. 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 and keep warm.

4.
Cook the remaining batter. You will need 4 large warmed pancakes.

5.
Brush the steaks with a little oil and season with a little salt and pepper. Put under a hot grill (broiler) and cook to your liking. Top each steak with a slice of blue cheese and cook for a few seconds for the cheese to begin to melt.

6.
Lift the steaks onto the warm pancakes and add some of the rocket (arugula) leaves. Fold the pancake over the steak and serve immediately.

Lemon Crêpes with Smoked Trout, Crème Fraîche and Fennel Leaves

Serve with salad and lemon wedges. Horseradish is surprisingly good with oily fish.

Serves 4

Filling

Small bunch of fennel leaves

3 hot-smoked trout fillets

150 ml / ¼ pint crème fraîche

2 tbsp capers, optional

2 tsp horseradish sauce

Freshly milled black pepper

Crêpes

115 g / 4 oz / 1 cup plain buckwheat flour

Pinch of salt

2 tsp grated lemon rind

2 medium eggs

1 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1.
Pull the fennel leaves from the stalks and roughly chop. Remove any skin and bones from the trout fillets and flake the fish.

2.
Spoon the crème fraîche and capers, if using, into a bowl. Stir in the horseradish sauce and a little black pepper. Gently fold in the flaked trout. Cover and chill until needed.