Pancakes and Crepes

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There is something rather special about pouring the batter into a sizzling pan, tilting and tipping, then flipping it high into the air to reveal the crispy, golden underside.

The best thing about pancakes and crepes is that they’re fun to make, fun to toss and fun to eat: whether it’s just with a squeeze of fresh lemon and a sprinkling of sugar, or drizzled with a rich liqueur sauce. Pancakes are a universal treat and we’ve included some of our favourite recipes from our collection for you to try.

BANANA COCONUT PANCAKES

Pancakes are best prepared just before serving. Unfilled pancakes can be frozen, layered with paper, for 2, months. Filling and topping can be made 2 days ahead; keep, covered, in refrigerator. This recipe is not suitable to microwave.

PANCAKES
1 1/4 cups self-raising flour
1 1/2 tablespoons castor sugar
1 egg
1 1/2 cups milk

BANANA COCONUT FILLING
2 tablespoons shredded coconut
90g butter
3/4 cup brown sugar, firmly packed
3/4 cup cream
% cup sour cream
4 medium bananas, sliced

TOPPING
1/3 cup sour cream
2 tablespoons cream
2 teaspoons icing sugar
2 teaspoons underproof dark rum

Pancakes: Sift flour and sugar into medium bowl, make well in centre, gradually stir in combined egg and milk. Mix to a smooth batter (or blend or process all ingredients until smooth). Cover, stand for 30 minutes.

Pour 2 to 3 tablespoons of batter into heated greased heavy-based frying pan; cook until lightly browned underneath. Turn pancake, brown on other side. Repeat with remaining batter. You will need 6 pancakes for this recipe. Divide filling between pancakes, fold pancakes over, serve with topping.

Banana Coconut Filling: Toast coconut on oven tray in moderate oven for about 5 minutes or until golden brown; cool. Melt butter in medium frying pan, add brown sugar, stir over medium heat for about 1 minute (or microwave on HIGH for about 1 minute) or until sugar is dissolved. Stir
in creams. Add bananas and coconut, stir gently. Topping: Combine all ingredients in small bowl; mix well.

BLACK FOREST CREPES

Kirsch is a cherry-flavoured liqueur. Assemble crépes just before serving. Unfilled crepes can be made 2 days ahead; keep, layered with paper, in refrigerator, or crepes can be frozen for 2 months. This recipe is not suitable to microwave.

CREPES
3/4 cup plain flour
3 eggs
1 tablespoon oil
1 cup milk

CHERRY FILLING
2 x 410g cans pitted black cherries
1/3 cup sugar
1 cinnamon stick
2 tablespoons Kirsch
1 tablespoon arrowroot
2 tablespoons water

CHOCOLATE SAUCE
100g dark chocolate, melted
1/2 cup cream

Crepes: Sift flour into medium bowl, make well in centre, gradually stir in combined eggs, oil and milk. Mix to a smooth batter (or blend or process all ingredients until smooth). Cover, stand for 30 minutes.

Pour 2 to 3 tablespoons of batter into heated greased heavy-based frying pan; cook until lightly browned underneath. Turn crepe, brown on other side. Repeat with remaining batter. You will need 8 crépes for this recipe.

Divide filling between crepes, fold crepes into triangles. Serve with sauce and ice cream, if desired.

Cherry Filling: Drain cherries, reserve 2/3 cup of syrup. Combine reserved syrup, sugar and cinnamon in medium saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, reduce heat, simmer, uncovered, without stirring, for 2 minutes; strain. Stir in cherries and liqueur.

Blend arrowroot with water in small bowl, stir into cherry mixture, stir over high heat until mixture boils and thickens slightly.

Chocolate Sauce: Combine chocolate and cream in small bowl; mix well.

BUTTERMILK PANCAKES WITH SPICY APPLE

Pancakes are best made close to serving time; they can be frozen, layered with paper, for 2 months. Spicy apple can be made a day ahead; keep, covered, in refrigerator. This recipe is not suitable to microwave.

BUTFERMILK PANCAKES
1 cup self-raising flour
3 eggs
1 tablespoon castor sugar
1 cup buttermilk
15g butter, melted

SPICY APPLE
4 large apples, thinly sliced
1/4 cup honey
1/2 cup water
2 tablespoons sultanas
1/2 teaspoon ground cinnamon

Buttermilk Pancakes: Sift flour into large bowl. Beat eggs and sugar in small bowl with electric mixer until thick and creamy, stir in buttermilk and butter. Gradually whisk mixture into flour, whisk until smooth.

Pour 2 tablespoons batter into heated greased heavy-based frying pan. Cook over medium heat until browned underneath. Turn pancake, brown on other side. Repeat with remaining batter. You will need 12 pancakes for this recipe. Serve pancakes topped with hot spicy apple and whipped cream, if desired.

Spicy Apple: Combine apples, honey and water in medium saucepan, bring to boil, reduce heat, cover, simmer for about 10 minutes (or microwave, covered, on HIGH for about 10 minutes) or until apples are tender; stir in sultanas and cinnamon.

MANDARIN CREPES WITH MANDARIN SYRUP

Grand Marnier is an orange-flavoured liqueur. You will need about 6 medium mandarins for this recipe. Syrup can be made a week ahead; keep, covered, in refrigerator. Crepes can be made 2 days ahead; keep, layered with paper, in refrigerator. Unfilled crepes can be frozen for 2 months. This recipe is not suitable to microwave.

Crepes
3/4 cup plain flour
3 eggs, lightly beaten
1 tablespoon walnut oil
1 cup milk
1 teaspoon grated mandarin rind

MANDARIN SYRUP
1 tablespoon water
1/2 cup castor sugar
3/4 cup mandarin juice
1 tablespoon Grand Marnler
1/2 cup fresh or canned mandarin segments

Crepes: Sift flour into medium bowl, make well in centre, gradually stir in combined eggs, oil, milk and rind. Mix to a smooth batter (or blend or process all ingredients until smooth). Cover, stand for 30 minutes.

Divide mandarin segments between crepes, fold crépes into triangles, serve with remaining syrup and cream, if desired.

Mandarin Syrup: Combine water and sugar in medium saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered, without stirring, until syrup turns light golden rown. Remove from heat, stir in juice, stir over heat until toffee is melted. Stir in liqueur and mandarin segments; stir over heat until heated through.

APRICOT SOUFFLE Crépes

Cook filled crepes just before sewing. Unfilled crepes can be made 2 days ahead; keep, layered with paper, in refrigerator, or crépes can be frozen for 2 months. This recipe is not suitable to microwave.

CREPES
3/4 cup plain flour
3 eggs, lightly beaten
1 cup milk

APRICOT FILLING
1 cup dried apricots
2 cups water
1/2 teaspoon ground coriander
1 cinnamon stick
2 eggs, separated

HONEY CREAM
300g carton sour cream
1/4 cup thickened cream
1 tablespoon honey
1 tablespoon brandy

Crepes: Sift flour into medium bowl, make well in centre, gradually stir in combined eggs and milk. Mix to a smooth batter (or blend or process all ingredients until smooth). Cover, stand for 30 minutes.

Divide apricot filling between ceépes, fold crepes into triangles. Place triangles onto lightly-greased oven tray, cover loosely with foil. Bake in moderately hot oven for about 15 minutes or until crepes are puffed. Serve with honey cream.

Apricot Filling: Combine apricots, water, coriander and cinnamon stick in medium saucepan, bring to boil, reduce heat, simmer, uncovered, for about 15 minutes or until apricots are very soft. Remove cinnamon stick. Blend or process mixture until smooth. Transfer to medium bowl; cool to room temperature. Beat egg yolks into mixture. Beat egg whites in small bowl with electric mixer, until soft peaks form, fold into mixture.

Honey Cream: Combine all ingredients in small bowl; mix well.

Desserts with Bill & Sheila

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