Although these are the simplest of pancakes, they will always remain my favourite. So simple, with just a squeeze of lemon and a sprinkling of sugar, but they taste divine. You can replace the lemon juice with a squeeze of lime or orange juice for equally tangy results.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
300 ml/1¼ cups milk
a sprinkling of caster/granulated sugar, to serve
2 lemons, cut into wedges, to serve
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Makes 10
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
When you are ready to serve, remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread it out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
Serve sprinkled with sugar, with lemon wedges on the side to squeeze the juice over the top, as desired.
Raspberries are my favourite summer fruit – I love their tangy taste. My mum grows them in abundance on her allotment and I love to pick them for tarts, pavlovas and these delicious crêpes. Freeze-dried raspberry pieces are available in most good supermarkets or online, for when the fresh raspberry season has passed.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
300 ml/1¼ cups milk
FOR THE SYRUP AND FILLING
800 g/5½ cups fresh raspberries
2 tablespoons icing/confectioners’ sugar, sifted
250 ml/1 cup double/heavy cream, whipped to stiff peaks
a handful of freeze-dried raspberry pieces
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Makes 10
Begin by making a raspberry syrup. Press half of the fresh raspberries through a fine meshed sieve/strainer set over a mixing bowl, to release the juice and remove the seeds. Discard the seeds. Add the icing/confectioners’ sugar to the raspberry juice and whisk together.
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Add 1 tablespoon of the raspberry syrup and whisk again. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, fold half of the raspberry syrup into the whipped cream so that ripples of syrup run through it. Set aside in the refrigerator until needed.
When you are ready to serve, remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread the batter out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
Spoon the raspberry syrup and filling onto one half of each crêpe, then top with a handful of the reserved whole raspberries. Fold the crêpe in half and then half again.
Sprinkle with freeze-dried raspberries, drizzle with the remaining raspberry syrup and serve.
There are few things nicer than eating a thick slice of bread spread with honey. As an alternative, why not try these delicate pancakes, fragranced with honey and topped with a honey sauce and honey crumble. I imagine that Winnie the Pooh (who loves honey as much as I do) would like these a lot!
160 g/1⅓ cups plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
1 tablespoon honey
300 ml/1¼ cups milk
FOR THE HONEY STREUSEL
90 g/⅔ cup plain/all-purpose flour, sifted
60 g/4 tablespoons butter
25 g/2 tablespoons caster/granulated sugar
1 scant tablespoon honey
FOR THE SAUCE
40 g/3 tablespoons butter
1 heaped tablespoon set honey
a pinch of salt or vanilla salt
250 ml/1 cup double/heavy cream
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
a baking sheet, lined with baking parchment
Makes 10
Preheat the oven to 180ºC (350ºF) Gas 4.
For the honey streusel, rub the butter into the flour with your fingertips in a large mixing bowl. Add in the sugar and honey and continue rubbing together to make large crumbs. Sprinkle the crumbs loosely over the prepared baking sheet and bake in the preheated oven for 15–20 minutes until golden brown. Leave to cool, then break into small pieces. Store in an airtight container for up to 5 days until you are ready to serve.
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, honey and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the sauce. Heat the butter and honey in a saucepan or pot set over a medium heat until both are melted. Stir in the double/heavy cream and simmer for a few minutes longer. Keep the pan on the heat but turn it down to low to keep the sauce warm until you are ready to serve.
Remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread it out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
Serve the crêpes with the honey sauce on the side and the streusel sprinkled over the top.
These Nutella inspired crêpes are made with ground hazelnuts that give them a lovely texture. For best results, roast the hazelnuts yourself as this releases their oil and improves the flavour. If you are short of time you can buy ready-roasted hazelnuts in the supermarket.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
300 ml/1¼ cups milk
icing sugar/confectioners’ sugar, to dust
FOR THE ROASTED HAZELNUTS
200 g/1½ cups whole hazelnuts
FOR THE SAUCE
100 g/¾ cups icing/confectioners’ sugar, sifted
50 g/3½ tablespoons butter
120 ml/½ cup double/heavy cream
150 g/1 cup plain/bittersweet chocolate, chopped
a baking sheet lined with baking parchment
a sauce bottle fitted with a small, round nozzle/tip
a large frying pan/skillet, griddle or crêpe pan/machine
Makes 10
Begin by preparing the roasted hazelnuts. Preheat the oven to 180ºC (350ºF) Gas 4. Spread the nuts in a single layer on the prepared baking sheet and roast in the preheated oven for about 10 minutes until they are lightly golden brown and have just started to release their oil. Watch carefully towards the end of cooking to ensure that the nuts do not burn – they may need less cooking time if your oven is hot so remove them as soon as they start to turn golden brown. If the nuts have their skins on, rub them in a clean, dry cloth while still hot to remove them. Roughly chop a quarter of the nuts. Set aside until you are ready to serve. Pulse the remaining nuts to a fine crumb in a food processor.
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Fold in 50 g/½ cup of the fine hazelnut crumbs then cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the hazelnut chocolate sauce. Put the icing/confectioners’ sugar, butter, cream, chocolate and 100 g/1 cup of the fine hazelnut crumbs in a saucepan or pot set over a medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan on the heat but turn it down to low to keep the sauce warm until you are ready to serve.
Remove the batter from the refrigerator and stir gently. Transfer the batter to the sauce bottle. Then put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then draw ornate heart shapes in the pan with the hazelnut batter. Cook until the batter on top of the crêpes is set then turn over very carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
Serve immediately with the hot chocolate hazelnut sauce and extra roughly chopped hazelnuts over the top.
Ameo-flaed êp e fied wh lem-scend ci, whied eam, ice eam and tsted alm. y e a ue reo di c – compley ksch and r t t but uly licis.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
1 tablespoon Amaretto or other almond liqueur
a pinch of salt
300 ml/1¼ cups milk
a handful of flaked/slivered almonds
8 scoops vanilla ice cream, to serve
FOR THE FILLING
400 g/1½ cups red cherry pie filling
250 g/1¼ cups fresh cherries, pitted
freshly squeezed juice of 1 lemon
FOR THE CREAM
300 ml/1¼ cups double/heavy cream
30 ml/2 tablespoons Amaretto or other almond liqueur
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
a piping bag fitted with a large star nozzle/tip
Mas 8
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar, Amaretto and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the filling. Heat the cherry pie filling, pitted cherries and lemon juice in a saucepan or pot set over a medium heat until warmed through. Keep the pan on the heat but turn it down to low to keep the sauce warm until you are ready to serve.
Whip the cream to stiff peaks with the Amaretto in a separate mixing bowl and store in the refrigerator.
Toast the almonds in a dry frying pan/skillet set over a high heat until they are lightly golden brown, taking care that they do not burn. Remove from the pan and set aside.
When you are ready to serve, remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread it out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
To serve, set the pancakes in a small bowls or cups to form a basket shape. It is best to do this just after they are cooked and still warm. Fill with a generous amount of the cherry filling and a scoop of vanilla ice cream. Spoon the cream into the piping bag and pipe a swirl of cream on top. Sprinkle with the toasted almonds, transfer to a serving plate and serve immediately.
My eat-Aunt Meg ud to ma us ale-fied ncas wr nt to v r in Wal wn re chen. y re licis that I st rem t t ty. Sd wh whied eam, t e e my fae ts.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
1 teaspoon ground cinnamon
300 ml/1¼ cups milk
250 ml/1 cup double/heavy cream, whipped to stiff peaks, to serve
icing sugar/confectioners’ sugar, to dust
FOR THE APPLE COMPOTE
6 eating apples, peeled, cored and cut into small pieces
60 g/½ cup sultanas/golden raisins
1 teaspoon ground cinnamon, plus extra for dusting
100 g/½ cup caster/granulated sugar
125 ml/½ cup water
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Mas 10
Begin by preparing the apple compote. Put all of the ingredients in a saucepan or pot set over a medium heat and simmer for 15–20 minutes until the apple is soft. Set aside to cool.
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar, salt and cinnamon in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
When you are ready to serve, remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread it out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter.
Spoon the apple compote and a little whipped cream onto one half of each crêpe. Fold the crêpe in half and then half again.
Dust with ground cinnamon and icing/confectioners’ sugar and serve.
When on beach holidays, there is nothing I like more than sipping an ice-cold piña colada – the inspiration for these crêpes with a warm pineapple and coconut sauce. You can add a little coconut rum to the sauce to be true to the cocktail, if you wish. You can replace the fresh pineapple with drained, tinned pineapple, although you can’t beat the taste of the fresh fruit!
180 g/1½ cups plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
1 tablespoon caster/granulated sugar
a pinch of salt
250 ml/1 cup milk
160 ml/⅔ cup coconut milk
40 g/½ cup long shredded soft coconut/desiccated coconut, to serve
500 g/4 cups tropical fruits (mango, pomegranate, physalis in any combination of your choosing), to fill
FOR THE SAUCE
400 g/2⅔ cups peeled and sliced fresh pineapple
100 ml/⅓ cup water
250 ml/1 cup coconut milk
100 g/½ cup caster/granulated sugar
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Makes 10
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk and coconut milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the sauce. Put 300 g/2 cups of the pineapple in a food processor with the water and pulse to a smooth pulp. Transfer the pineapple purée to a saucepan or pot and add the coconut milk and sugar. Simmer over a medium heat until the sugar has dissolved and the sauce is syrupy. Keep the pan on the heat but turn it down to low to keep the sauce warm until you are ready to serve.
For the coconut topping, toast the shredded coconut in a dry frying pan/skillet set over a high heat until it is lightly golden brown, watching it very carefully as it can burn easily. Set aside until you are ready to serve.
Remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread the batter out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter.
To serve the crêpes, put some of the reserved pineapple and tropical fruits in the centre of each crêpe and pour over the warm coconut sauce. Fold the edges of the crêpe into a fan shape, then sprinkle with the toasted coconut and serve immediately.
Crêpes Suzette are an extravagant, yet simple to prepare, dessert. I still remember the first time I ate them and being wowed by the waiter as he spectacularly flambéed them in front of us at the table. With a citrus sauce flavoured with liqueur (usually Grand Marnier) and ignited when served, these crêpes add an element of drama to any occasion.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
1 teaspoon vanilla extract/vanilla bean paste
300 ml/1¼ cups milk
FOR THE SAUCE
freshly squeezed juice of 3 large oranges, the grated zest of 1 orange
freshly squeezed juice of 2 lemons, the grated zest of 1 lemon
2 tablespoons caster/granulated sugar
2 tablespoons butter
3–4 tablespoons Grand Marnier or other orange liqueur
a sauce bottle fitted with a small, round nozzle/tip
a large frying pan/skillet, griddle or crêpe pan/machine
Makes 10
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar, salt and vanilla extract/vanilla bean paste in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the sauce. Put the grated orange and lemon zest and the juice from all the oranges and lemons into a large saucepan or pot set over a medium heat. Add the sugar, butter and 2 tablespoons of the Grand Marnier and simmer until the butter and sugar have dissolved.
When you are ready to serve, remove the batter from the refrigerator and stir gently. Transfer the batter to the sauce bottle. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then, using the sauce bottle, quickly drizzle connecting swirls of batter into the pan. Cook until the top of the crêpe is set then turn over very carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining crêpes.
Put the remaining Grand Marnier in a separate frying pan/skillet set over a medium heat. Fold the crêpes in half and half again and place into the frying pan/skillet to coat them in the sauce. Once warm, carefully ignite the liqueur and add the orange sauce to flambé.
Serve immediately with the sauce poured over the top.
My Aican iend, Mie Glus, mas t st pumpkin pie I know – r pie t ipati t êp, which e t pfect autumnal t, wh hints ciam, gin and vana.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
1 teaspoon vanilla extract/vanilla bean paste
2 tablespoons pumpkin purée (such as Libby’s)
a pinch of salt
300 ml/1¼ cups milk
300 ml/1¼ cups double/heavy cream, whipped to stiff peaks, to serve
70 g/¾ cup pecans, finely chopped, to serve
FOR THE FILLING
250 g/2¼ cups pumpkin purée
3 eggs, separated
170 g/¾ cup caster/granulated sugar
250 ml/1 cup milk
a pinch of salt or vanilla salt
1 teaspoon ground ginger
a pinch of nutmeg
2 teaspoons ground cinnamon
1 teaspoon vanilla extract/vanilla bean paste
2 tablespoons melted butter
10 g/3 teaspoons powdered gelatine
60 ml/¾ cup warm water
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Mas 10
Begin by preparing the pumpkin filling. Put the pumpkin purée in a large mixing bowl set over a saucepan pot of boiling water and cook for 10 minutes to remove some of the liquid from the purée. While still over the heat, whisk in the egg yolks, 90 g/½ cup of the caster/granulated sugar and all of the milk until you have a smooth mixture. Cook for a further 5 minutes then add the salt, ginger, nutmeg, cinnamon, vanilla extract/vanilla bean paste and melted butter. Cook until the mixture thickens and sticks to the back of a wooden spoon. Remove the bowl from the heat and set aside. In a separate bowl, whisk the gelatine into the warm water until it dissolves and then stir it into the pumpkin mixture. Cover and chill in the refrigerator until the mixture has set, ideally overnight.
Once the pumpkin mixture has set, in a mixing bowl, whisk the egg whites to stiff peaks and then whisk in the remaining 80 g/½ cup of caster/granulated sugar, a tablespoonful at a time, whisking all the time to make a stiff meringue. Beat the pumpkin mixture a little to loosen it then fold the meringue into the pumpkin mixture. Chill until you are ready to serve.
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar, vanilla extract/vanilla bean paste, pumpkin purée and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
When you are ready to serve, remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan. Cook until the batter on top of the crêpe is set then turn over very carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
To serve, put the crêpes in a small bowls or cups to form a basket shape. It is best to do this just after they are cooked and still warm. Fill with a generous spoonful of the pumpkin mixture and some whipped cream. Sprinkle with the chopped pecans, transfer to a serving plate and serve immediately.
Tangy, pink rhubarb and creamy custard perfectly complement each other. This combination makes a great pancake filling with lashings of homemade custard to pour over. You can make both the rhubarb and custard in advance and cook the pancakes just before serving.
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
300 ml/1¼ cups milk
icing sugar/confectioners’ sugar, to dust
FOR THE ROASTED RHUBARB
800 g/20 sticks pink rhubarb, ends trimmed
2 tablespoons caster/granulated sugar
120 ml/½ cup water
FOR THE CUSTARD
4 egg yolks
80 g/½ cup caster/granulated sugar
2 level tablespoons cornflour/corn starch, sifted
1 vanilla pod/bean, halved and seeds removed (see Note)
300 ml/1¼ cups double/heavy cream
250 ml/1 cup milk
an ovenproof dish, greased
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Makes 10
Begin by preparing the roasted rhubarb. Preheat the oven to 170ºC (325ºF) Gas 3. Put the rhubarb in the prepared ovenproof dish. Sprinkle with the sugar and pour over the water. Bake in the preheated oven for 30–40 minutes until the rhubarb is soft but still holds its shape.
To make the crêpe batter, put the flour, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the custard. Place the egg yolks, sugar and cornflour/corn starch in a mixing bowl and whisk until very light and creamy. Set aside. Put the prepared vanilla pod and seeds (see method below) in a saucepan or pot with the cream and milk set over a high heat. Bring to the boil and then, whisking continuously, pour the hot milk over the egg mixture. Whisk well and then return to the pan. Stir over a gentle heat for a few minutes, until the custard starts to thicken. Remove the vanilla pod and leave to cool.
Remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan. Cook until the top of the crêpe is set then turn over very carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. Keep the crêpes warm while you cook the remaining batter in the same way.
Fill each crêpe with a little custard and 2 sticks of roasted rhubarb, then roll up.
Dust with icing sugar and serve with the remaining custard on the side.
Note
To prepare vanilla pods/beans for use in cooking, simply cut in half and run the back of a knife along the pod halves to remove the seeds. The pod can be used alone, with the seeds or seeds only. Once used, the pod can be washed, dried and then stored in a sterilized jar filled with caster/granulated sugar to make vanilla sugar.
Aſter Eight mints make a rich and indulgent sauce for these crêpes. If you really love peppermint, then serve with mint choc chip ice cream, but I prefer good quality vanilla ice cream because it really enhances the flavour of the mint.
120 g/1 cup plain/all-purpose flour, sifted
30 g/3½ tablespoons cocoa powder
1 egg and 1 egg yolk
2 tablespoons melted butter, cooled, plus extra for frying
15 g/1 heaped tablespoon caster/granulated sugar
a pinch of salt
350 ml/1½ cups milk
10 scoops vanilla ice cream or mint choc-chip ice cream, to serve
20 After Eight chocolates or other fondant-filled mints, to serve
icing sugar/confectioners’ sugar, to dust
FOR THE SAUCE
200 ml/¾ cup double/heavy cream
150 g/17 After Eight chocolates or other fondant-filled mints
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
Makes 10
To make the crêpe batter, put the flour, cocoa powder, egg and egg yolk, melted butter, caster/granulated sugar and salt in a large mixing bowl. Whisking all the time, gradually add the milk until you have a smooth and runny batter. Cover and put the batter in the refrigerator to rest for 30 minutes.
While the batter is resting, make the chocolate mint sauce. Heat the cream and chocolate mints in a saucepan or pot set over a medium heat until the chocolate mints have melted. Keep the pan on the heat but turn it down to low to keep the sauce warm until you are ready to serve.
Remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread the batter out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is crispy. Keep the crêpes warm while you cook the remaining batter.
Place a spoonful or two of the chocolate mint sauce onto each crêpe and top with a scoop of ice cream and a few chocolate mints then fold the crêpes in half. Dust with icing/confectioners’ sugar and serve immediately.
These crêpes make a most impressive dessert! You can vary the flavour of the soufflé easily, but this is my favourite recipe – with hints of vanilla and lemon served with mint-infused strawberries on the side. This is my idea of heaven!
140 g/1 cup plain/all-purpose flour, sifted
1 egg and 1 egg yolk
15 g/1 heaped tablespoon caster/granulated sugar
2 tablespoons melted butter, cooled, plus extra for frying
a pinch of salt
300 ml/1¼ cups milk
icing/confectioners’ sugar, to dust
FOR THE STRAWBERRIES AND SYRUP
400 g/4 cups strawberries, hulled and halved
1 tablespoon finely chopped mint
1 tablespoon caster/granulated sugar
1 tablespoon lemon and mint cordial
FOR THE SOUFFLÉ
30 g/¼ cup plain/all-purpose flour, sifted
1 teaspoon finely grated lemon zest
250 ml/1 cup milk
90 g/½ cup caster/superfine sugar
½ teaspoon vanilla salt or ½ teaspoon sea salt plus 1 teaspoon vanilla extract/vanilla bean paste
4 eggs, separated plus 1 egg white (spare from the crêpe recipe above)
1 tablespoon butter
½ teaspoon cream of tartar
1 teaspoon vanilla sugar (see Note on page 57)
a large frying pan/skillet, griddle or crêpe pan/machine
a crêpe swizzle stick (optional)
a large baking sheet, lined with a silicon mat or baking parchment
Makes 6
Begin by preparing the strawberries and syrup. Put all of the ingredients in a mixing bowl. Stir well and leave to chill in the refrigerator for a few hours, stirring occasionally, until the sugar has dissolved.
Make the crêpe batter following the method on page 36.
For the soufflé, put the flour and lemon zest in a mixing bowl. Then put the milk, 40 g/¼ cup of the caster/granulated sugar and vanilla salt in a saucepan or pot set over a high heat and bring to the boil. Add a quarter of the heated milk to the flour and mix well until you have a smooth paste. Then gradually add the remainder of the milk. Whisk in the egg yolks and the butter to make a custard and set aside until cool.
Preheat the oven to 200ºC (400ºF) Gas 5.
Remove the batter from the refrigerator and stir gently. Put a little butter in a large frying pan/skillet set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle a small amount of the rested batter into the pan and quickly spread the batter out very thinly. You can do this either by tilting the pan, or, for best results, use a crêpe swizzle stick. The crêpes need to be about 25 cm/10 inch in diameter otherwise they will not be large enough to fold up the soufflé. Cook until the top of the pancake is set then turn over carefully with a spatula and cook on the other side for a further 1–2 minutes until the crêpe is golden brown. The crêpes do not need to be kept warm while you cook the remaining batter.
In a clean, dry bowl whisk the 5 egg whites to stiff peaks. Add the remaining 50 g/¼ cup of caster/granulated sugar gradually, whisking all the time. Add the cream of tartar and vanilla sugar and whisk in.
Fold a quarter of the meringue mixture into the cooled custard. Then gently fold in the remaining meringue. Lay one of the crêpes on a large plate and spread a sixth of the soufflé mixture over half of the crêpe. Fold the other half of the crêpe over the soufflé mixture and then fold in half again. Place the souffle-filled crêpe on the prepared baking sheet. Repeat with the remaining crêpes, bake in the preheated oven for 10–15 minutes until the soufflés have risen and are lightly golden brown.
Dust with icing/confectioners’ sugar and serve immediately with the strawberries and their syrup.
