Waffles, Crepes and Pancakes (5 page)

3.
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. Lift out and keep warm.

4.
Cook the remaining batter, making about 4 large or 8 medium-sized crêpes in total and keep warm.

5.
Prepare the filling as the crêpes cook. Thinly slice the mushrooms. Heat the butter in a small non-stick pan and cook the mushrooms until golden.

6.
Break the eggs into a bowl, season with pepper and beat lightly with a fork. Pour over the hot mushrooms, and, stirring continuously, gently cook until almost set.

7.
Spoon onto the crêpes and serve immediately.

American Hotcakes with Chilli Sausages

Perfect combination, light fluffy hotcakes with hot sticky sausages.

Serves 4

Hotcakes

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

2 tsp baking powder

Pinch of salt

2 medium eggs

150 ml / ¼ pint / ⅔ cup natural yogurt

150 ml / ¼ pint / ⅔ cup milk

Oil or melted butter

Topping

8 butchers sausages, choose your favourite

3 tbsp sweet chilli sauce

1 tbsp tomato ketchup

1.
Sift the flour and baking powder into a bowl and add the salt. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding the yogurt and enough of the milk to make a smooth batter the consistency of double (heavy) cream. If time allows, cover and leave to stand for about 15 minutes.

2.
Cook the sausages as you are making the hotcakes. In a small bowl mix together the sweet chilli sauce and tomato ketchup. Arrange the sausages on a grill (broiling) pan and brush with the sauce. Grill (broil) under a medium heat until cooked through, turning and brushing with the sauce.

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 to give a small hotcake. 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 hotcake over and cook the second side for about 30–45 seconds. Lift out and keep warm.

5.
Cook the remaining batter, and serve with the hot sticky sausages.

Malted Waffles with Celery Seeds

Malt and celery seeds give an earthy, full-bodied flavour.

Serves 4–6

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

1 tsp baking powder

Pinch of salt

1 tsp celery seeds

2 medium eggs

2 tbsp melted butter

2 tsp malt extract

300 ml / ½ pint / 1¼ cups milk

1.
Sift the flour, baking powder and salt into a bowl and stir in the celery seeds. Make a well in the centre, break in the eggs and pour in the melted butter and malt extract. 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 single (light) cream.

2.
Preheat the waffle maker to ‘Medium’ heat.

3.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.

4.
Close the machine and cook for 4–6 minutes until golden brown.

5.
Cook the remaining batter, making about 8–10 waffles in total, and serve warm.

Buckwheat Crêpes with Prawns (Shrimps)

Buttermilk adds a slightly sour flavour to the batter. If not available, add a few drops of lemon juice to ordinary milk to sour it just a little. Make small pancakes the size of a small teacup and serve with pickle or relish.

Serves 4

200 g / 7 oz cooked, peeled prawns (shrimps), thawed if frozen

115 g / 4 oz / 1 cup buckwheat flour

Freshly milled salt and pepper

3 medium eggs

300 ml / ½ pint / 1¼ cups buttermilk or milk

1 tsp lemon juice

2 tbsp melted butter

Oil or melted butter

1.
Cut each prawn (shrimp) into three or four. Drain on kitchen paper (paper towels).

2.
Sift the flour into a bowl and add a little salt and pepper. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the buttermilk or milk to make a smooth batter the consistency of single (light) cream. Stir in the lemon juice and melted butter. If time allows, cover and leave to stand for about 15 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 the size of a small teacup. As the crêpe cooks put a few pieces of prawn (shrimp) onto the crêpe and gently push into the batter. 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. Lift out and keep warm.

5.
Cook the remaining batter and serve warm.

Pine Nut, Parsley and Basil Waffles

The flavours of pesto in a waffle.

Serves 4–6

Small handful of parsley leaves

Small handful of basil leaves

55 g / 2 oz pine nuts

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

1 tsp baking powder

Pinch of salt

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

1.
Finely chop the parsley, basil leaves and pine nuts.

2.
Sift the flour, baking powder and salt into a bowl. 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 single (light) cream. Stir in the chopped parsley, basil and pine 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.

Onion and Mustard Galettes

Spread with smooth chicken liver pâté, then roll up the galette, slice and serve with salad and a cucumber relish.

Serves 4

3 spring onions

115 g / 4 oz / 1 cup buckwheat flour

Pinch of salt

2 medium eggs

300 ml / ½ pint / 1¼ cups milk

1 tsp mild mustard

Oil or melted butter

1.
Finely chop the spring onions.

2.
Sift the flour into a bowl and add the salt. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding the milk to make a smooth batter the consistency of single (light) cream. Stir in the mustard and chopped spring onions. If time allows, cover and leave to stand for about 15 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 galette over and cook the second side for about 30 seconds. Lift out and keep warm.

5.
Cook the remaining batter and serve warm.

Spiced Waffles with Cucumber and Coriander (Cilantro) Topping

A hint of curry flavours with a cooling topping.

Serves 4–6

Topping

1 medium-sized red onion

½ cucumber

Small bunch of coriander (cilantro)

300 ml / ½ pint / 1¼ cups thick natural yogurt

Freshly milled salt and black pepper

Waffles

115 g / 4 oz / 1 cup cornmeal flour

1 tsp baking powder

½ tsp mild curry powder

½ tsp ground coriander

Pinch of salt

2 medium eggs

2 tbsp olive oil

300 ml / ½ pint / 1¼ cups milk

1.
Cut the onion in half and very finely shred. Slice the cucumber in half and scrape out and discard the seeds. Finely chop the cucumber with the coriander (cilantro) leaves.

2.
Pour the yogurt into a bowl and stir in the shredded onion, chopped cucumber and coriander (cilantro). Mix and stir in a little seasoning to taste. Cover and chill until the waffles are made.

3.
Sift the flour, baking powder, mild curry powder, ground coriander and salt into a bowl. Make a well in the centre, break in the eggs and pour in the oil. 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 single (light) cream.

4.
Preheat the waffle maker to ‘Medium’ heat.

5.
When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.