|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Breton Crepes|
Pancake RecipesBasic pancakes with sugar and lemon
Preparation time less than 30 minutes
Cooking time less than 10 minutes
For the pancake mixture:
110g/4oz plain flour, sifted
Pinch of salt
200ml/7fl oz milk mixed with 75ml/3fl oz water
Caster sugar and Lemon juice
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a piece of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Brittany pancakes or to be more correct, they are called Crêpes or Galettes
Crêpes or sweet pancake are made with Wheat flour
Crêpes, originally a Breton dish, are a popular snack in France. In cities and towns they are often sold from stalls on the street.
You will need
150g plain flour
1/4 teaspoon salt
300 ml (1/2 pint) milk
50g/2oz butter for cooking
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Sift the flour and salt into a bowl and make a well in the centre. Break in the eggs and add 150 ml (1/4 pint) of the milk. Beat in the flour from the sides of the bowl until you have a thick, smooth batter. Gradually add the rest of the milk. Heat a little oil in a frying pan, and then pour it off, leaving a very thin coating on the base of the pan. Pour in just enough batter to cover the base of the pan thinly. Tip the pan from side to side to make sure the batter is spread evenly. When bubbles appear on the surface, and the underside is nicely browned, turn the crêpe over with a spatula and cook on the other side for one to two minutes. Make the rest in the same way, re-oiling the pan and reheating it again for each one. To keep hot, place a saucer upside-down on a large plate over a pan of simmering water. As the crêpes are cooked, drape them over the saucer. If you are going to keep them for a long time or are going to re-heat them, cover the plate with a bowl.
Galettes or savoury Pancakes made with Buckwheat Flour
These are pancakes made from buckwheat flour which can be eaten plain or with a variety of fillings. They are also used to wrap round a sausage - Galette Sausice - a more substantial and tasty hot dog. There is a knack to making these but once you have got it, you have a versatile snack dish to add to your culinary repertoire.
8 ounces of buckwheat flour - Farine de blé noir
Pinch of salt
1 pint of cold water
1.5 ounces, of melted butter.
Fillings can be ham, cheese and ham and tomatoes, sausage, smoked salmon, crème fraiche, onion etc. etc. A Galette Complete usually contains ham, cheese, tomatoes, onions, crème fraiche and has an egg broken on the top which is just cooked when served.
How to make them
Put all the ingredients into a bowl and mix well to form a batter.
Leave the batter resting for two hours.
Butter a frying pan. It is best to use a large one. Ideally you should cook the galettes in a pan specially designed for galettes which is round and very flat and made from cast iron.
Tip some of your batter into the pan so that is forms a pancake but very thin. When it is just cooked through - add your fillings and flip the corners of the galette over to form a square.
Slide out on to plate and serve on its own or with green salad.
Creation date : 15/03/2007 @ 22:42
Last update : 13/12/2008 @ 14:05
Category : Recipes
Page read 8925 times
Print the page