Oh Flip! Its Pancake Tuesday


Shrove Tuesday

In western Christian churches, the day before Lent starts is Shrove Tuesday. This is also known as Pancake Day. This day was traditionally the last chance to use up the foods Christians would not be eating during Lent. 

Lent is the period of six weeks 40 days (not including Sundays) leading up to Easter, the most important festival in the Christian calendar. Lent starts on Ash Wednesday in western Christian Churches. and climaxes during Easter Week. The last week of Lent is called Holy Week. During the 40 days of Lent, Christians remember the time when Jesus went into the desert to fast and pray before beginning his work for God. During this time Jesus was tempted several times by Satan, but was able to resist.  http://www.bbc.co.uk/schools/religion/christianity/lent.shtml



 Makes 18
 For the crepes

1 1/4 cups milk (or beer if you’re making savoury crêpes)
1 Tbsp butter
3/4 cup all-purpose flour
pinch of salt
 2 eggs

 1.In a small saucepan, warm the milk and butter until the butter melts. Set the pan aside to cool a bit.
 2.The quickest way to make the batter is to use a food processor. Whiz or pulse the flour and salt together briefly and then in the processor with the motor running, pour in the milk mixture, then the eggs. Process just until blended.
3.Scrape the batter into a bowl and let it “rest” for half an hour. The batter can be made up to a day ahead, but may need to be thinned with a tablespoon or two of milk to come back to the right consistency.
4.When you’re ready to begin a flippin’, add 1 Tbsp vegetable oil to a hot non-stick crepe pan. With a ladle or large spoon, add two generous Tbsp of batter to the pan. Quickly, use the bottom of the ladle to spread the batter to the edges.
5.As soon as the batter loses its sheen and the edges just begin to brown (30 seconds to a minute, depending on how hot the pan is), flip the crêpe with a non-metal spatula. The second side will cook very quickly, not even half the time as the first side.
6.Remove to a plate and cover with wax paper.
7.Repeat with the remaining batter, adding more oil to the skillet as necessary.
8.Use immediately or refrigerate, layered with wax paper.

 For the Rhubarb & Berry compote 

350g rhubarb, chopped
200g strawberries and raspberries
100g castor sugar
1 tspn rosewater

 1.Place all ingredients in a saucepan, cover and bring to the boil, reduce heat and simmer for 5-10 minutes until rhubarb is soft.
2.Serve with vanilla flavoured crème fraiche.

 A thicker smaller version of our traditional pancakes, these yummy delights have many different names, American pancake, crumpets, flapjacks and pikelets. They can be sweet or savoury ( omit the sugar if serving with a savoury topping) and make either a fabulous breakfast or dessert dish

 Flapjack/ Crumpet Recipe
 Makes approx 10 large

250g self raising flour
2 tablespoons castor sugar
1 jumbo egg
2 tspn oil
250ml milk
250ml water
Pinch of salt

 1.Whisk all the ingredients together in a blender or shaker.
2.You should have a smooth, velvety thick mixture, allow to stand for ½ – 1 hour before using, if standing overnight the mixture may require additional water before using.
3.Heat a crepe or non stick pan and brush with a little oil.
4.Drop a ladle full of mixture onto the hot pan and cook until small bubbles appear and “pop” on the surface, flip using a metal spatula, and cook for a few minutes on the other side.
5.Serve with poached pears and salted caramel sauce.

 Poached Pears & Salted Caramel Sauce

 For the sauce
200 g unsalted butter
¾ C (150 g) light brown sugar
¾ C (160 g) castor sugar
150 g corn syrup if possible or substitute golden syrup
1 C (250 ml) thick cream
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Maldon sea salt to taste

Combine all the ingredients, except the salt, in a deep heavy-bottomed pot. Stir over medium heat for approximately 10 minutes. Remove from the heat and stir in the salt. Makes approx 450ml.

 For the pears
1 litre water
1½ C (300 g) sugar
1 quill of cinnamon
2 star anise
6 cloves
4 pears, peeled

 1.In a large pot, heat the water and sugar until warm and the sugar has dissolved. Add the spices and then pop in the pears and cover with a round of greaseproof paper cut to fit on top of the pears, with a small hole cut in the centre for steam to escape. ( like a paper lid)
2.Simmer the pears for 15–25 minutes or until the pears are cooked – it depends on the variety of pear used. Remove from the heat and leave the pears to cool in the liquid.
3.Serve with sauce and flapjacks


This is our family’s traditional pancake recipe passed down from my Granny, who I suspect either got it out of her well used Cook & Enjoy or the Methodist Womens Auxillary Cook book. A full size pancake slightly thicker than a crepe.


2 eggs per 1 ½ cups Milk
Equal quantities milk & flour
Pinch salt
2 tblspn/ 30 ml oil
1 tspn baking powder
Approx ½ cup / 125ml water

 1.Whisk or blend all the ingredients except the water ,together and allow to stand for 3 hours before using.
2.Thin mixture with as much water as necessary to make a nice pouring consistency to the batter.
3.To cook proceed as per the crepe recipe, using a non –stick pan brushed with a little oil.
4.Spread each cooked pancake with frangipane filling and fold into quarters, keep warm in a low oven while making the other pancakes.
5.To serve, serve 2 folded pancakes topped with the caramelised naartjies.

 Frangipane Filling
Is a fancy name for a creamed butter and almond mixture often used as a filling in tarts such as Bakewell tart.

150g butter softened
150g castor sugar
150g ground almonds
Few drops vanilla essence
1.Beat the butter & sugar with a mixer until light and fluffy and add in the almonds and essence.
2.Use to spread on pancakes.

 Caramelised Naartjies ( Clemetines) 
2 tablespoons white sugar
4 naartjies ( or clementines)  peeled, and cut into thick slices.
Juice and zest of 1 orange
2 tblspns orange flavour liquor ( optional )

 1.Heat the sugar in a non stick pan over a gentle heat until the sugar starts to caramelise and turn a golden brown.
2.Add the naartjie slices and toss in the syrupy mixture, add the juice and zest from the orange carefully as the mixture will spit a little.
3.Serve over warm almond filled pancakes.

A decadent yet deceptively easy dessert that will have guest oohing and ahhing at your culinary skills!
Either of the recipes listed above can be used.

 8 crepes or pancakes, as per either of the above recipes

 For the ganache
200g dark chocolate, chopped
160ml cream
100g butter

1.Melt the chocolate, cream and butter together in a double boiler until smooth and glossy.
2.Set aside to cool to room temperature.
3.Whip ganache using a hand mixer or Kenwood mixer until light and a very spread able consistency such as butter icing.( it must be very soft or you will tear the pancakes)
To assemble pancake stack,
1.Spread whipped ganache over each pancake and stack ontop of each other.
2.Press down firmly so all the layers “stick” together, cut into wedges and serve with fresh or tinned cherries, whipped cream and pour ganache

As the name suggests, Galette originates from an area in Northern France called Brittany. They are made using a buckwheat flour, and are often made with a savoury filling ( unlike crepes which are always a sweet filling) and are larger than crepes. The buckwheat is said to give the crepe a stronger flavour to “hold up” to savoury filling. If you cant find back wheat flour substitute whole-wheat flour instead

 I have combined a sweet and savoury filling on this galette by using a lovely salted blue cheese peared with figs.
Other combinations of sweet and savoury such as caramelised onion and figs or apples will also work!

 1 cup plain flour
1/2 cup buck wheat flour ( I used whole buckwheat that I ground in a coffee grinder)
A pinch of salt
3 eggs
3 cups milk
4 Tbsp melted butter, cooled
A little butter for cooking
6 ripe figs
150g blue cheese

 1.Sift flours and salt in a bowl and make a well in the centre and add the eggs, one at a time, Beat until blended
2.Gradually pour in the milk and eat well until the mixture forms a smooth batter
3.Stir in the cooled butter allow the mixture to stand for a few hours.
4.Heat a little butter in a small frying pan.
5.When sizzling, pour in a little batter and tilt the pan to cover the base.
6.Cook over a medium heat until light brown underneath, and set, sprinkle with blue cheese and figs and allow to cook all the way through. Serve immediately

Blinzes are folded northern European crepes, often with a sweet fruit filling. Savoury filling, are also served and usually with a cheese filling, for breakfast.

 For Blinzes: Follow the crepe recipe

 For the filling
250g blueberries, fresh or frozen
Juice and zest of 1 lemon
100g castor sugar
200g mascarpone cream cheese
50g castor sugar
1 tspn vanilla extract

 1.Make the crepes, and set aside while you make the filling.
2.In a sauce pan heat the blueberries with the lemon and sugar until the sugar is dissolved.
3.Whisk the mascarpone with the sugar and vanilla.
4.To assemble place a tablespoon of mascarpone in the centre of each crepe and then fold the crepe into a square.
5.The crepes can be fried again at this stage in a little butter, or served straight away dusted with icing sugar and a spoonful of the blueberry sauce.

 Recipes and styling – Taryne Jakobi.

Photography – Vanessa Lewis.

Article appeared in Food & Home Entertaining August 2012




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