Jean-Christophe Novelli Makes Perfect Pancakes

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Apple and Cinnamon Crèpes Serves 6 Crèpe mix for 6-8 (2 crepes each) 2 medium eggs 165g plain flour ½ tea...
Apple and Cinnamon Crèpes Serves 6 Crèpe mix for 6-8 (2 crepes each) 2 medium eggs 165g plain flour ½ teaspoon of sugar 350ml of semi-skimmed milk 1 dstspn of Flora Buttery spread - melted • Mix the eggs with the flour and sugar to make a paste. • Add the milk very slowly. Use just enough so that the mixture coats the back of a spoon. • Stir in the melted Flora Buttery. Combine thoroughly. • Heat a heavy based non-stick pan and add a small ladle of batter. Cook until golden on each side. • Serve immediately or leave them to cool, keeping each one separated from the other by greaseproof paper. Filling • 1 tblspn Flora Buttery spread • Pinch of cinnamon • 70 g soft light brown sugar • 350 gm baking apples—peeled and sliced • 250 ml half fat crème fraiche • Melt the Flora Buttery in a hot pan, add the cinnamon and sugar, and allow to infuse for about a minute before adding the apples. • Cook for about 4-5 minutes just so they start to break down. Remove from the heat. • Lay the crèpes out and divide the apple mixture evenly between them. • Now divide the crème fraiche evenly on top of this. • Fold the right and left hand sides of each crepe to square off the edges then roll up from the open end nearest to you to the top. • Lay side by side in a dish, sprinkle with caster sugar and glaze under the grill. Tips • By melting the Flora Buttery and adding to the mixture, you save time as you don’t then need to add Flora Buttery to the pan every time you make a pancake. • This works equally well with pears, banana, strawberries and raisins. • The crème fraiche can be substituted with custard or thick yoghurt.
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