Displaying items by tag: pancakes

For Shrove Tuesday, beautiful vibrant green pea pancakes made with British grown and milled marrowfat peas from Hodmedod's. Hodmedod's are the Suffolk pulse pioneers and produce a wide range of pulse flours. I bought the gluten free bundle which included Buckwheat, Yellow Pea, Green Pea, Quinoa and Fava Bean. I found that the flavour of the green pea pancakes mellowed beautifully and was even sweeter after baking in the oven. The pancakes also make excellent layers in place of pasta for lasagne and cannelloni.

• Hodmedods Marrowfat Pea Flour
• Ready to flip
• Pea Green pancakes rolled and stuffed
• Cover with cheese and bake
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Shake up your wake up because this week is Farmhouse Breakfast week. This morning I made buckwheat pancakes filled with delicious locally cured bacon and a poached free range egg. It also happens to be gluten free!

Crepes, frites et saucissons, et j'avais mange toutes!

Crespolini

(Italian Spinach and Ricotta stuffed, vegetarian pancakes)

Make up a batch of pancakes, either plain or Buckwheat, using the pancake batter recipe

For the filling:

• 500g/1lb ( raw weight) of spinach leaves
• 500g/ 1lb Ricotta cheese
• Salt and pepper to taste

Steam the spinach until tender (microwaving in a cling filmed container works very well for spinach, don’t add water)

Drain any excess liquid from the spinach and add the Ricotta cheese, salt and pepper to taste, mix well.

Divide the mixture between the cooked pancakes and roll up. Place the pancakes in a single layer in an ovenproof dish.

For the Béchamel sauce

• 600ml/1.5 pints milk
• 1 onion
• 1 bay leaf
• 2 cloves
• 6 black peppercorns
• 50g/2oz butter
• 50g/2oz plain flour
• Pinch grated nutmeg (optional)
• Salt and pepper to taste
• 100g/4oz Parmesan Cheese

(for those of you in a real hurry, forget the onion, cloves, bay leaf and peppercorns and just go ahead making the sauce with the butter, flour and milk)

Impale the onion with the cloves and place in a saucepan with the bay leaves, peppercorns and milk.

Bring to a simmer and then leave to stand

Melt the butter in a pan and stir in the flour, cook over a low heat for a couple of minutes

Strain the milk into the flour and butter and stir well (a whisk is best to avoid lumps)

Cook for a few minutes and add the grated nutmeg if using.

Pour the sauce over the pancakes and sprinkle over the Parmesan cheese.

Bake in a preheated oven 190C/380C Gas 4 for 30 – 40 minutes, or microwave, and grill the top.

You can't beat a delicious blini topped with smoked salmon and creme fraiche to perk up a cold February evening. We'll be making these as a canapes tomorrow night for little party. Here is our recipe.