Read Online Waffles, Crepes and Pancakes by Norma Norma Miller - Free Book Online
Authors: Norma Norma Miller
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Roughly chop the prawns (shrimps) and drain on kitchen paper (paper towels) if wet. Finely chop the chives.
2. Sift the flour, baking powder and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. Stir in the prawns (shrimps), chives and Parmesan cheese.
3. Preheat the waffle maker to ‘Medium’ heat.
4. When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.
5. Close the machine and cook for 4–6 minutes until golden brown.
6. Cook the remaining batter and serve warm.
Beetroot (Beet) Crêpes with Roasted Vegetables
Deep maroon in colour, with a spicy and earthy appeal. Great for vegetarians.
Serves 4
Filling
400 g / 14 oz bag of mixed roasted vegetables, frozen
2 tsp oil
1 tbsp grated fresh ginger
3 tbsp wholegrain mustard
1 tsp liquid vegetable stock
Freshly milled salt and black pepper
Crêpes
½ small cooked beetroot (beet), about 50 g / 1¾ oz
115 g / 4 oz / 1 cup plain (all-purpose) flour
Pinch of salt
2 medium eggs
1 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
Soured cream, to serve
1. The vegetables can be cooked from frozen – cut any large pieces in half. Heat the oil in a pan and stir in the roasted vegetables, grated ginger, mustard and vegetable stock. Cook over a medium-high heat until the vegetables are piping hot and most of the liquid has evaporated. Season with salt and pepper, if necessary.
2. Finely grate the beetroot (beet). It’s a good idea to wear disposable gloves as it will stain your fingers.
3. Sieve the flour and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the grated beetroot (beet). If time allows, cover and leave to stand for about 15–30 minutes.
4. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
5. When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the crêpe over and cook the second side for about 20 seconds.
6. Spoon some of the roasted vegetable mixture in the centre of a crêpe. Add a blob of soured cream and fold the crêpe in over the filling. Serve immediately.
Toasted Pancake ‘Sandwich’
A cheesy chicken sandwich with no bread. Just a bit of fun.
Serves 4
Filling
2 tomatoes
5 slices cooked roast chicken
225 g / 8 oz Manchego cheese, or other hard cheese such as Red Leicester or Cheddar
4 tbsp cucumber relish
Pancakes
115 g / 4 oz / 1 cup wholemeal (whole-wheat) flour
Pinch of salt
2 medium eggs
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
1. Finely chop the tomatoes and the roast chicken. Grate the cheese into a bowl and add the chopped tomato, chicken and cucumber relish. Mix thoroughly, cover and chill.
2. Sift the flour and salt into a bowl. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 15 minutes.
3. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4. When hot, pour a small ladleful of batter and spread or swirl to give a layer, not too thin, 15 cm / 6 inches across. Cook gently for about 30–45 seconds on one
2. Sift the flour, baking powder and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream. Stir in the prawns (shrimps), chives and Parmesan cheese.
3. Preheat the waffle maker to ‘Medium’ heat.
4. When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.
5. Close the machine and cook for 4–6 minutes until golden brown.
6. Cook the remaining batter and serve warm.
Beetroot (Beet) Crêpes with Roasted Vegetables
Deep maroon in colour, with a spicy and earthy appeal. Great for vegetarians.
Serves 4
Filling
400 g / 14 oz bag of mixed roasted vegetables, frozen
2 tsp oil
1 tbsp grated fresh ginger
3 tbsp wholegrain mustard
1 tsp liquid vegetable stock
Freshly milled salt and black pepper
Crêpes
½ small cooked beetroot (beet), about 50 g / 1¾ oz
115 g / 4 oz / 1 cup plain (all-purpose) flour
Pinch of salt
2 medium eggs
1 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
Soured cream, to serve
1. The vegetables can be cooked from frozen – cut any large pieces in half. Heat the oil in a pan and stir in the roasted vegetables, grated ginger, mustard and vegetable stock. Cook over a medium-high heat until the vegetables are piping hot and most of the liquid has evaporated. Season with salt and pepper, if necessary.
2. Finely grate the beetroot (beet). It’s a good idea to wear disposable gloves as it will stain your fingers.
3. Sieve the flour and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the grated beetroot (beet). If time allows, cover and leave to stand for about 15–30 minutes.
4. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
5. When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the crêpe over and cook the second side for about 20 seconds.
6. Spoon some of the roasted vegetable mixture in the centre of a crêpe. Add a blob of soured cream and fold the crêpe in over the filling. Serve immediately.
Toasted Pancake ‘Sandwich’
A cheesy chicken sandwich with no bread. Just a bit of fun.
Serves 4
Filling
2 tomatoes
5 slices cooked roast chicken
225 g / 8 oz Manchego cheese, or other hard cheese such as Red Leicester or Cheddar
4 tbsp cucumber relish
Pancakes
115 g / 4 oz / 1 cup wholemeal (whole-wheat) flour
Pinch of salt
2 medium eggs
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
1. Finely chop the tomatoes and the roast chicken. Grate the cheese into a bowl and add the chopped tomato, chicken and cucumber relish. Mix thoroughly, cover and chill.
2. Sift the flour and salt into a bowl. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 15 minutes.
3. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4. When hot, pour a small ladleful of batter and spread or swirl to give a layer, not too thin, 15 cm / 6 inches across. Cook gently for about 30–45 seconds on one
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