Waffles, Crepes and Pancakes (14 page)

6.
Cook the remaining batter, and serve warm.

7.
Spread some of the fruit filling over the warm pancakes and fold or roll. Dust with icing sugar.

Pineapple, Ginger and Coconut Waffles

A wonderful combination of flavours. Serve with golden syrup or pancake syrup with a little rum stirred in.

Serves 4–6

2 pineapple rings

Small piece of crystallized ginger, about 20 g / ¾ oz

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

1 tsp baking powder

Pinch of salt

3 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

3 tbsp desiccated coconut

1.
Finely chop the pineapple rings and the crystallized ginger.

2.
Sift the flour, baking powder and salt into a bowl and stir in the sugar. 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 pineapple rings, crystallized ginger and desiccated coconut.

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, making about 8–10 waffles in total, and serve warm.

White Chocolate, Raspberry and Pistachio Waffles

A touch of luxury. Serve with ice cream or pouring cream.

Makes about 8–10 waffles

Small handful of raspberries

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

1 tsp baking powder

Pinch of salt

3 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

60 g / 2¼ oz white chocolate chips

2 tbsp chopped pistachio nuts

1.
Roughly chop the raspberries.

2.
Sift the flour, baking powder and salt into a bowl and stir in the sugar. 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 raspberries, chocolate chips and pistachio nuts.

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, making about 8–10 waffles in total, and serve warm.

Lemon and Lime Saucy Crêpes

My non-alcoholic version of crêpes suzette – no flambéing required.

Filling serves 4 – uses 8 of the crêpes about 10 cm / 4 inches across

1 large lemon

1 lime

Crêpes

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

Pinch of salt

1 tbsp light brown sugar

1 medium egg

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Filling

140 g / 5 oz unsalted butter

3 tbsp caster sugar

Small handful toasted flaked (slivered) almonds

1.
Finely grate the rind from the lemon and the lime, cut both in half and squeeze out the juices. Reserve all but 1 tsp of the grated lemon rind and 1 tsp of the lime rind, and the juices.

2.
Sift the flour into a bowl and add the salt, sugar and 1 tsp of the lemon rind and 1 tsp of the lime rind. Make a well in the centre and break in the egg. With a whisk, gently stir the flour into the egg, 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 30 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 crêpe over and cook the second side for about 30 seconds and lift out of the pan.

5.
Cook the remaining batter, making 8 crêpes in total. Fold each crêpe in half and then half again.

6.
Melt the butter into a very large frying pan. Add the sugar and stir until melted. Stir in the reserved lemon rind, lime rind and the lemon and lime juices. Heat until bubbling and thickened. Stir in the flaked (slivered) almonds

7.
Put a folded crêpe into the pan and quickly turn it over in the hot sauce. Repeat with the remaining crêpes. Keep spooning the sauce over the crêpes as they heat through.

8.
Serve the crêpes with the sauce spooned over.

Crêpe Parcels with Mozzarella Cheese and Cranberries

The mozzarella melts inside these scrumptious little parcels.

Serves 4

Filling

280 g / 10 oz cranberries

3 tbsp light brown sugar

200 g / 7 oz mozzarella cheese

Crêpes

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

Pinch of salt

1 tbsp caster sugar

1 medium egg

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

Icing sugar, to dust

1.
Tip the cranberries and sugar into a small pan. Pour over 2–3 tbsp water and gently cook until the cranberries are soft and the mixture isn’t too wet. Leave until cold. Tear the mozzarella cheese into small pieces. Stir the pieces into the cold cranberries, cover and chill.

2.
Sift the flour and salt into a bowl and stir in the sugar. Make a well in the centre and break in the egg. With a whisk, gently stir the flour into the egg, 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 30 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, about 18 cm / 7 inches across. 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 crêpe over and cook the second side for only a second until set, but not browned. Lift out and cook the remaining batter.

5.
Put the crêpes pale-side down on a board.

6.
Put a spoonful of the cranberry mixture in the centre of each crêpe. Fold two opposite sides into the centre and fold the other two sides over to make a parcel. Turn them over, seam-side down, and gently press to neaten the shape.

7.
Brush the hot crêpe maker or frying pan with a little more melted butter, and when hot put the crêpe ‘parcels’ onto the hot surface. Cook for 30–40 seconds until browned, then carefully turn over and cook until the last side is brown and the filling is hot and melting. Reduce the temperature if the crêpes brown too much.

Lemony Almond Waffles

Ground almonds with lemon – simple, but really stylish.

Serves 4–6

1 small lemon

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

1 tbsp buckwheat flour

1 tsp baking powder

Pinch of salt

55 g / 2 oz ground almonds

3 tbsp caster sugar

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Grate the rind from the lemon, cut in half and squeeze out the juice.