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Cinnamon Alley Cafe

Cinnamon Alley Cafe

BRIDGESTONE AWARD "Best in Ireland 2011, 2012 and 2013.

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Pancake Tuesday Recipes - What do you put on yours?

March 201403rd


Pancake Tuesday Recipes - What do you put on yours?

It's that time of year again and we very excited here in about Pancake Tuesday. With so many variations and toppings, both sweet and savoury, out there it's hard to know what to choose. How do you decorate yours? Do you prefer a thin style Crepe or a something with a bit more substance? To help you on your way we have some different recipes for you to play with.

The Peppermills Sweet Pancakes
• 125g plain flour
• 1 tspn castor sugar
•  240 ml milk
•  2 x eggs
•  2 x 250g punnet strawberries
•  32g  castor sugar
• 1 tspn vanilla essence
• 1 Tbls white balsamic vinegar

In a bowl add the flour, sugar, milk and eggs. Whisk to combine and set aside for 30 min.
Heat a non-stick frying pan over a medium heat. Put a ladleful of crepe mixture onto the hot pan and cook for 30-40 sec or until the crepe is golden brown. Flip and cook for a further 20-30 sec or until golden brown. Remove and repeat with the remaining mixture.
Roast Strawberries
Preheat the oven to 180 degrees and line a oven tray with baking paper.
In a bowl add the strawberries, vanilla, sugar and balsamic vinegar.
Toss to coat. Spread the strawberries out evenly over the tray. Place in the over for 10 minutes. Give a stir and place back into the over for a further 5-8 minutes or until the strawberries have collapsed and  a syrup forms.
Serve with ice-cream and maple syrup

The Thatched Cottage Bar, Restaurant & Banqueting Room Pancake Recipe
1 1/2 Cups of Milk
4 Eggs
1 Cups all-purpose Flour
Pinch of Salt
8 Teaspoons Butter

In a small bowl whisk the Milk & Eggs then add all the other ingredients.



Suggested Fillings:
Maple Syrup & Banana
Lemon Juice & Castor Sugar
Vanilla Ice Cream & Chocolate Sauce

David Oulton's, Executive Chef at The Abbey Court Hotel, Thin & Savoury Pancakes
Gilded Asparagus Crepes
Batter Ingredients
30 grams salted butter melted
150 grams plain flour
325 ml milk
1 large egg
5 grams mixed herbs
Vegetable Oil for cooking

Melt the butter. Add to all the other ingredients and mix very well. Make the crepes as thin as you can in the usual way. (Makes about 8 x 23cm)
Layer them with grease proof paper as you make them to stop them sticking together.

Remove the bottom 1/5 of about 1lb of asparagus. Blanch in rapidly boiling salted water for 3- 4 minutes.
Take the asparagus out of the water with a slotted spoon and put straight into iced water.
Drain when completely cold.

Cheese Sauce:
25g/1oz butter
25g/1oz Plain Flour
600ml/1 pint milk
salt and white pepper
80g/5oz cheese, grated (we use Gruyere at the hotel as it melts very well but any cheese of your choice.)
2oz more of cheese and 1oz grated parmesan (keep these to one side

Preparation method
1.      Melt the butter in a saucepan.
2.      Stir in the flour and cook for 1-2 minutes.
3.      Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
4.      Simmer gently for 8-10 minutes and season with salt and white pepper.
5.      Stir in cheese and allow to melt. Don’t re-boil the sauce or it will become stringy.

When the cheese sauce and the crepes are ready place a little of the sauce and 1/6 – 1/8 of the asparagus, (depending on how many crepes you made,) onto each crepe.
Roll and place in an oven proof dish.
Pour the rest of the sauce over the crepes.
Sprinkle with the rest of the Gruyere and grated Parmesan.
Bake in a 180degC Oven for 15 minutes.

Some other topping ideas we got from Andy's Bar & Restaurant include:
Berries & Maple Syrup
Chocolate Syrup & Bananas
Marshmallows & Chocolate Sauce

Have fun!

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