Read Online Waffles, Crepes and Pancakes by Norma Norma Miller - Free Book Online Page B

single (light) cream. Stir in the chopped apple.
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.

Crêpes Suzette
    A classic dish, finished off at the table in top-class restaurants. The crêpes are warmed in an orange sauce and then flambéed in Grand Marnier.
    Filling serves 4 – uses 8 of the crêpes about 10 cm / 4 inches across
1 large orange
Crêpes
115 g / 4 oz / 1 cup plain (all-purpose) flour
Pinch of salt
1 tbsp caster sugar
1 medium egg
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
Filling
140 g / 5 oz unsalted butter
3 tbsp caster sugar
3 tbsp Grand Marnier or orange liqueur
1. Finely grate the rind from the orange, cut in half and squeeze out the juice. Reserve the juices and all but 2 tsp of the grated orange rind.
2. Sift the flour into a bowl and add the salt, sugar and 2 tsp of the orange rind. Make a well in the centre and break in the egg. With a whisk, gently stir the flour into the egg, 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 30 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 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 30 seconds and lift out of the pan.
5. Cook the remaining batter, making 8 crêpes in total. Fold each crêpe in half and then half again.
6. Melt the butter into a very large frying pan. Add the sugar and stir until melted. Stir in the reserved orange rind and juice, heat until bubbling and thickened.
7. Put a folded crêpe into the pan and quickly turn it over in the hot sauce. Repeat with the remaining crêpes. Keep spooning the sauce over the crêpes as they heat through.
8. Pour the Grand Marnier over the crêpes and carefully set alight. As soon as the flames have died down, serve the crêpes with the sauce spooned over.

Pancakes with Fruits soaked in Earl Grey Tea
    Using tea bags is an easy way to add flavour to this fruity pancake. Serve with scoops of vanilla ice cream or natural yogurt.
    Serves 4–6
Filling
2 Earl Grey tea bags
4 dried, ready-to-eat apricots
250 g / 9 oz dried mixed fruit
½ tsp ground mixed spice
140 g / 5 oz chopped walnuts
1 tbsp brandy or orange juice
Pancakes
55 g / 2 oz / ½ cup wholemeal (whole-wheat) flour
55 g / 2 oz / ½ cup plain (all-purpose) flour
¼ tsp ground mixed spice
Pinch of salt
1 tbsp light brown sugar
2 medium eggs
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
Icing sugar, to dust
1. Drop the tea bags into a large bowl and pour over 150 ml / ¼ pint / ⅔ cup boiling water (from the kettle). Leave for 15 minutes until quite strong. Remove and squeeze out the teabags.
2. Finely chop the dried, ready-to-eat apricots and put into the bowl of tea. Stir in the dried mixed fruit, ground mixed spice, chopped walnuts, and the brandy or orange juice. Mix all the ingredients together, cover and leave to stand for several hours or overnight, if possible. The fruits will absorb the liquid.
3. Sift the wholemeal (whole-wheat) flour, plain (all-purpose) flour, ground mixed spice and salt into a bowl. Stir in the sugar. 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 15–30 minutes.
4. Lightly brush the