Talking crepe

Posted on: 02 March 2015 by Gareth Hargreaves

Deliciously simple recipe for post Pancake Day crepes - for those whose adherence to Lent isn't too rigid.

beetroot pancakes with eggs, smoked bacon & maple syrup

Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup

Contrary to popular belief Pancake Day is not just for children. Unfortunately grandchildren have a nasty habit of hijacked Shrove Tuesday andobbling up everything in sight. Now that the small people have had their fill, we thought this would be the perfect time to offer a couple of mouthwateringly amazing crepe recipes.

Serves 4, makes 12 small pancakes

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients

  • 250g plain cooked (vacuum packed) beetroot, drained
  • 225g plain flour
  • 2 large eggs, lightly beaten
  • 30g butter, melted & cooled
  • 1tbsp baking powder
  • Pinch salt
  • 1 tsp sugar
  • 300ml milk
  • Sunflower oil for shallow frying

To serve:

12 rashers smoked streaky bacon, cooked crisply

Maple syrup, to taste

4 eggs, fried

Method

  1. Place all the ingredients in a food processor and blitz until smooth.
  2. Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.
  3. Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.
  4. Serve hot with the eggs, bacon and plenty of maple syrup.

 

Next week's crepe recipe is Stilton and Walnut Pikelets with Watercress

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