Pancake Tuesday: Some yummy twists on the old preferred dishes

The French chef from The Metropole and Cork International Hotel shares some delicious dishes for your pancake efforts today.

LAST UPDATE
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Feb 13th 2024, 9:41 AM

FOR SOME, PANCAKES are a one-off on Pancake Tuesday while for others, they are a weekly routine for Sunday breakfast. For me, maturing in France, pancakes or crêpes became part of our lives and are now, quite, a staple in our home.

There are 3 kinds of pancakes provided in France, and dishes have actually been handed down from generation to generation. Our most well-known one in Brittany, where I am from, is the buckwheat galette. A mouth-watering crêpe made from buckwheat flour prepared on an unique cooker called “Krampouz” and filled with regional specials which never ever stop working to surprise me.

You will likewise discover the typical French-style crêpe which is thin and fragile, normally filled with sweet garnishes. And, more just recently, the American-style pancake has actually been growing in appeal and its thick and fluffy consistency is now a popular staple on individuals's breakfast menu.

I understand I will absolutely be making great deals of crêpes for my household today. Here are 2 dishes– one sweet and one savoury– that I hope you get an opportunity to make and delight in:

The Cinnamon Roll

Alex Petit

Alex Petit

American-style cinnamon pancake, combined berry compote, whipped vanilla cream, toasted seeds.

Components

American design pancake dish:

250 g self raising flour

1/4 teaspoon ground cinnamon

1 teaspoon baking powder

50g caster sugar

2 big totally free variety eggs

150 ml Buttermilk

For the garnish:

150g frozen berries

50g sugar

100 ml fresh cream

25g icing sugar

Vanilla essence

Blended seeds (pumpkin, sunflower, sesame…)

Technique

For the pancake:

Sieve the flour, baking powder and salt into a blending bowl

Include the damp components and blend intensely up until smooth

Rest the batter for 45 minutes prior to cooking

Warm up a big fry pan with grease to medium/high heat

Prepare your pancakes till golden brown on both sides

Those ought to increase and bubble as you prepare them

For the garnish

In a medium pan, include the blended berries and caster sugar

Prepare over medium heat up until the water has actually primarily vaporized (20 minutes)

The mix must be syrupy and glossy

In a big blending bowl, put the fresh cream

Blend the cream up until thick, include the icing sugar and a couple of drops of vanilla essence

Reserve in the refrigerator up until required

In a preheated oven at 170 degrees, toast the combined seeds till golden

Eliminate from the oven and cool off at space temperature level

To plate, stack 3 pancakes on top of each other

Include a generous quantity of berry compote

Leading with a big dollop of fresh cream and surface with toasted seeds.

The Crêpe Madame

Alex Petit

Alex Petit

French design thin crêpes garnished with home prepared gammon and Carrigaline cheddar topped with a fried egg.

Components

French Style crêpe

250g plain flour

500ml entire milk

4 eggs

1 pinch salt

50g melted butter

2 tablespoons caster sugar

Garnish:

4 eggs

8 pieces prepared gammon

200g Carrigaline cheddar

1 lot fresh chives

Optional

Mix leaves

Elderflower & & additional virgin olive oil dressing

1 red onion carefully sliced

Approach

For the crêpe:

Sieve the flour, baking powder and salt into a blending bowl

Include the damp components other than the butter and mix intensely up until smooth

While whisking, include the melted butter slowly

Rest the batter for 45 minutes prior to cooking

Prepare the crêpes one by one and rest onto a plate

For the garnish

In a non stick pan, fry the egg warm side up with little oil

Season with salt and pepper and location the prepared eggs onto a side meal

In a big fry pan on medium heat, include a knob of butter and location a crêpe on it

Location 2 pieces of gammon side by side and spray with a generous quantity of grated cheddar

Location a fried egg on top and fold the 4 sides of the crêpe to form a square

Keep preparing the crêpe up until the cheese has actually totally melted

Plate the crêpe and spray with newly sliced chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and carefully shaved red onions.

Alex Petit is Group Executive Chef of Trigon Hotels, that includes The Metropole Hotel in Cork City and the Cork International Hotel.