Today is Mardi-gras (fat Tuesday), so if you needed ideas of pancake/waffle recipes (sweet or savoury), here is a selection:
To fill your sweet pancakes/waffles, a few ideas:
Caramel au beurre salé
Passion fruit curd
Crepes filled with creamy cheesy leeks
Crepes Suzette are a classic in French cooking. I remember having it served once at a restaurant in Paris and it was quite a show! The waiter arrived with his trolley at the table and poured an orange/caramel sauce over pre-made pancakes in a copper fry pan on a hob. He would toss the pancakes in the sauce and when it was heated enough, he added some Grand-Marnier and proceeded to flambé the whole lot. The version of the recipe I will propose today is much simplified and doesn’t require the flambé part but is as tasty as the original. I found the recipe in Pascale’s blog “C’est moi qui l’ai fait” and since Saturday is Chandeleur day (pancake day in France), this is the perfect time to post it!
Source: C’est moi qui l’ai fait
55g liquid caramel*
150g orange juice (juice of 2 oranges)
2 tsp cornflour
2 tbsp Grand Marnier
- Cook your pancakes and keep them warm in a plate sitting on a pan of simmering water (use a piece of foil folded on itself like a cigar to place on the edge of the pan, under the plate to let the steam out) and covered with foil.
- *If you don’t have liquid caramel, make it yourself: put 500g white sugar, 125ml of water and 1 tbsp of white wine vinegar in a saucepan stir and put on high heat. Leave to brown without stirring, just tilt the saucepan around to heat evenly. Meanwhile, boil 250ml of water in the microwave or on the stove.
- When the caramel is smoking and amber colour, add the boiling water little by little very carefully as there will be projections. Continue cooking for 1 minute. Leave to cool and transfer into a glass bottle. This caramel will stay liquid even cool, so you can keep it for a long time in your cupboard.
- To make the orange sauce:
- Thermomix version: place the liquid caramel, the orange juice and the cornflour in the bowl. Place the butterfly whisk in the bowl. Cook 2 min 30/90C/speed 3.
- Cook a further 30 sec/60C/speed 2 while adding the butter through the hole.
- Add the Grand Marnier and stir 10 sec/speed 2.
- Tip out into a bowl and let it cool down to thicken a bit.
- Non Thermomix version: in a fry pan, whisk the orange juice, caramel and cornflour. Turn on the heat to medium high and whisk until it starts boiling.
- Then, turn down the heat and add the knobs of butter while continuing whisking.
- Take out of the heat and add the Grand-Marnier.
- Serve the hot pancakes with the sauce poured over or you can place all the pancakes in a fry pan and toss them in the sauce while reheating gently before serving.
- If you want to flambé the pancakes, heat 4 tbsp of Grand Marnier (omit it in the sauce then) in a separate saucepan. When it’s very hot, light a match and place over the alcohol. As soon as it ignites, pour over the pancakes and swirl the fry pan.
- To serve, dust with icing sugar and add a scoop of vanilla ice cream if you wish.
Another idea of savoury crêpes (the first one was here) that comes from the Cooks Academy cookbook. It’s easy to make, cheesy and creamy with lots of flavours blending perfectly. Ideal as a light supper or a starter.
Source: Cooks Academy
250g plain flour
Pinch of salt
1 tbsp vegetable oil
2 big leeks, washed and cut into quarters lengthway, then sliced
30g butter + 1 tbsp olive oil
4 tbsp Dijon mustard
100g Crème fraiche
150g Emmenthal cheese or Gruyère
Salt and ground nutmeg to taste
- Make the pancake batter in the Thermomix by putting all the ingredients in the bowl and mixing 20 sec/speed 6. Tip out into a bowl and let it rest for 1 hour.
- Clean and dry the bowl and grate the emmenthal cut into chunks for 3 to 5 sec/speed 6. Set aside.
- To make the filling, put the oil and butter in the TM bowl.
- Heat for 1 min/100C/speed 1.
- Add the washed, drained and chopped leeks and season well with salt and pepper.
- Cook for 20 min/90C/speed 1 Measuring cup tilted to let some of the steam off. Check the leeks are soft and drain off excess juice if needs be.
- Meanwhile, cook the pancakes and stack them on a plate.
- Smear 1 heaped tsp of Dijon mustard on each pancake, followed by some leeks, a spoonful of crème fraiche and finally the grated Gruyère with a sprinkling of ground nutmeg.
- Roll each pancake and bake on a tray in a preheated grill for a few minutes to melt the cheese.
- Serve at once cut in the middle in diagonal with some salad on the side.