Pancakes | Crêpes | Savoury Pancakes | Sweet Pancakes | Savoury Crêpes | Galettes | Pancake Day | Shrove Tuesday

Crêpes
Left to right: With freshly-squeezed lemon juice and white sugar, with demerara sugar, with Nutella

Shrove Tuesday is traditionally “Pancake Day” in the UK, so I wanted to show you how I make pancakes into an entire meal for the whole family; well, when I say ‘pancakes’, I really mean ‘crêpes’, the large and very thin French version, as that’s what we enjoy as a family. Beware, these are calorie-rich indulgences!!! 😉

Left to right: with cream and mushrooms, with hot smoked salmon flakes, with ham, cream & wholegrain mustard

This is a video recipe, so I will refer you to the YouTube video for the method, but to make approximately 12 crêpes (I counted 2 savoury and 1 sweet per person for a family of 4) the ingredients are:

  • 20g melted margarine (plus margarine to brush onto the pan)
  • Approx. 300g plain white flour
  • Approx. 700ml semi-skimmed milk
  • 3 large free-range eggs

Preparation time: Approx. 15 mins
Cooking time: Approx. 45 mins (including reducing the sauces down to the desired consistency)

Please note: I refer in my video to the savoury variety being called ‘galettes’.  In the true sense of the word, galettes are indeed savoury crêpes, but they are not made with plain white flour.  They are made with buckwheat flour.  By making just one batter, though, you can easily make savoury and sweet crêpes for the entire family to enjoy.

For the sauces (these make enough for everyone to have a couple of savoury crêpes, as we don’t each want the same sauces): 

Mushroom & Cream Sauce

  • 250g closed-cup chestnut mushrooms
  • 10-15g butter
  • 1 tsp garlic powder (or to taste)
  • salt (to taste)
  • 200ml double cream
  1. Melt the butter in a frying pan and whilst on a high heat, add the finely-sliced mushrooms, season with garlic powder and salt
  2. Once the mushrooms are starting to cook and create some juices, turn the heat down and add the cream
  3. Stir regularly and cook until the sauce has reduced to a thickness you are happy with and has taken on a gorgeous earthy colour (N.B. the sauce will go very runny at first but will then gradually start thickening – this is the same with all ingredients but particularly so with the mushrooms, given the high water content)

Ham, Cream & Wholegrain Mustard Sauce

  • 80-100g cooked ham, cut into small cubes
  • 200ml double cream
  • 1tsp wholegrain mustard
  1. Place all the ingredients in a small saucepan
  2. Turn the heat on low
  3. Heat slowly, stirring regularly, until the sauce has thickened to the desired consistency

Hot-Smoked Salmon & Cream Sauce

  • 200ml double cream
  • 100g hot-smoked salmon flakes
  • freshly-ground black pepper (to taste…keep this to a light sprinkling though!)
  • Optional: fresh dill to sprinkle onto the pancakes before serving
  1. Place the salmon, cream and black pepper in a small saucepan
  2. Turn the heat on low
  3. Heat slowly, stirring regularly, until the sauce has thickened to the desired consistency

Tips:

  • Make the sauces first, then make the pancakes – you can easily reheat the sauces. 
  • You can make the pancakes in advance and re-heat them in the microwave…time will vary depending on the strength, but try just 30 seconds to start with, on a med-high setting, on a plate covered with clingfilm. 
For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com
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Roast Haddock with wholesome Persillade-style filling | Haddock recipes | Fish Recipes

Roast Haddock with wholesome Persillade-style filling

This is a recipe that the whole family can enjoy, and even my husband who won’t eat fish unless it’s battered and even then only if he really has to, found this really tasty.

It’s quick & easy to prepare and good for you!

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 6

Approx. 240kcals per serving

Ingredients

  • Approx. 1kg haddock fillets with skin (don’t worry about exact quantities as there is enough filling for up to 8 servings)
  • 8 fine-milled oatcakes (I use Nairns fine-milled oatcakes but any good oatcakes would work), ground in a blender
  • 2 big handfuls of finely chopped parsley
  • 2 cloves garlic, finely chopped
  • 3tsp olive oil
  • salt & freshly ground black pepper, to taste
Shown here with home-made potato wedges (recipe to follow) and steamed broccoli florets
Method

  1. Pre-heat a fan-assisted oven to 180°C
  2. Mix together the finely chopped parsley, garlic and ground oatcakes (alternatively you can put the parsley, oatcakes and garlic into an electric food-chopper/blender together)
  3. Cut the fillets into 12 portions (ideally do this by placing pairs of fillets on top of each other, flesh to flesh, then cutting through both fillets so that you end up with matching ‘top and bottom’ portions)
  4. Season the haddock skin-side with a little salt and a little bit of freshly-ground black pepper
  5. Place a teaspoon of olive oil in a large non-stick frying pan, heat it on high and, once hot,  place 4 pieces of haddock into the hot pan, skin-side down, remove them after about 30 seconds, placing them into an oven-dish lined with tinfoil.  Repeat with the rest of the pieces of haddock, with an additional teaspoon of olive oil in the pan for each batch
  6. Place a bit of oatcake/parsley/garlic mixture onto half the pieces of haddock, pressing them down lightly with your hands, then place the matching piece of haddock on top, so you effectively end up with 6 ‘haddock sandwiches’ with the skins on the outside and the filling on the flesh-side
  7. Place into the pre-heated oven and roast for approximately half an hour (once the fish is ready, the skins will be crispy and the fish flaky and moist)

Serve with potatoes and vegetables.  Tonight, I served it with home-made potato wedges (recipe coming up soon) and steamed broccoli, but you could equally substitute any other vegetable of choice; steamed or boiled new potatoes would also go very well with this dish.


Gloriously Simple, Gloriously Good!

For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com

Proud moment

 My 14-year-old daughter loves cooking and experimenting with weird concoctions in the kitchen.  As with most people who enjoy cooking, some of her experiments are delicious, others not so much lol

Today, she’s made a perfect béchamel sauce (she decided to make a “light” lunch by having pasta with a cheese & chicken sauce, for which she needed a white sauce base as we didn’t have any cream in the house) with minimal supervision/guidance.

I’m impressed and very very proud of her! 🙂

For recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com