Saturday 25 February 2017

Crêpe Suzette

It's a classic, Crêpe Suzette. Once you've tried them, it won't take you long to realise why! Whether it be the stickiness of the sauce, the fragrance of the orange or the warmth of the Grand Marnier, you'll soon see for yourself why it works so well.

If you dislike Grand Marnier, swap it for orange juice instead. It won't change a thing.

Ingredients:                                                                                        (Makes enough for 6 pancakes)

105ml Grand Marnier
125g unsalted butter
125g caster sugar
2 oranges                                                                                      

  • Start off by making a stack of pancakes. Once made, leave them to one side. It's time to crack on with the sauce.
  • Start by zesting an orange into a small bowl. Once zested, peel it with a knife and remove the segments. Keep the segments to one side for now.
  • Juice the second orange into a bowl and combine with the zest.
  • Heat up the sugar and butter in a pan over a low heat. Once 
  • the sugar starts to dissolve, turn up the heat.
  • Eventually, the mixture will start to caramelise into a deep amber colour. Remove from the heat and add the orange juice and zest mix. Be careful here as it's likely to pop and spit!
  • Return to the heat and continue to boil. Once it's been reduced into a thick sauce, add the Grand Marnier.
  • Heat a little longer before adding the orange segments. Turn the pan down to a low heat.
  • Add the folded pancakes (crêpes) to the sauce and heat back through. Coat them with the sauce. 
  • Once the pancakes have been reheated, it's time to remove them. Add the orange segments and sauce from the pan. Finish off with a dollop of whipped cream for added enjoyment. 


Thursday 23 February 2017

Gluten Free Banana & Peanut Pancakes

With one of the most important days in my diary just around the corner, what better time to start a food blog! That's right - it's almost Pancake Day! Shrove Tuesday, Fat Tuesday... whatever you like to call it, it may well be the best tradition.

This year I've opted for a different take on the classic - gluten free peanut and banana pancakes. They are a great alternative for this special day. They're wonderfully light, full of protein (another excuse to enjoy them) and completely moreish.

If you don't fancy trying something new, I will be posting my normal recipe so you can get ready for Pancake Day.

Ingredients:                                                                                                                (makes 5 pancakes)

1 large ripe banana /equivalent
2 eggs
50g crushed roasted peanuts
50g chopped white chocolate
1 tbsp peanut butter
Plus extra sliced banana for serving

  • Peel the banana and cut into medium sized pieces. Proceed to mash them in a mixing bowl. Don't worry if it's not perfectly smooth - a few lumps just mean you'll get a delicious hit of banana in one bite!
  • Add the eggs. Again, don't worry about mixing carefully. These pancakes are easy to make. Minimum effort, great reward! Once the bananas and eggs are mixed together, move on.
  • It's time to add the crushed peanuts. These are here to give you that extra bit of texture. Of course, if crunchy peanuts aren't your thing...feel free to leave them out! This recipe is very versatile, so don't be shy to try walnuts or even some dried fruit instead. (P.S. They're great plain too!). At this point, you'll notice the mixture is quite wet. Don't let it alarm you. That's exactly how it's meant to be. They'll still come out wonderfully light and fluffy.
  • Put your non-stick pan on the heat. Once up to a medium-high temperature, add a drop of cooking oil and begin to ladle in the mixture to form the pancakes. 
  • After around 45-60 seconds when they'll have an even brown colouring. It's time for the flip. Since these pancakes have no flour to give it structure, don't think you can toss the pan. It'll just end in tragedy. Simple use a lifter to turn them over.
  • After 30-45 seconds they will be ready. Use the lifter to remove them from the pan. 
  • Repeat the cooking process until all the mixture is gone. Depending on the size, you should get around 8 small pancakes - the perfect portion size if you're like me!
  • Stack your pancakes on a plate and top with chopped white chocolate, sliced banana and a healthy spoonful of your favourite peanut butter.

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