This Season's Recipe
Pancake day is nearly here so here is Romain's pancake recipe that you will love preparing
At La Barbe, we like to share our passion for food and knowledge with you!
Crêpes à la Normande
250gr of flour
25cl of whole milk
25cl of beer
20gr of melted butter
1 drop of vanilla extract or 1/4 of a vanilla pod
1 pinch of salt
Romain likes to make his pancakes with beer as it makes them lighter instead of just using milk.
Mix all the ingredients together in the same order as in the list above.
A few tips to make the pancakes better:
- To avoid any lumps, pour the mix through a sieve.
- Instead of just melting the butter, place it into a saucepan and let it become slightly brown, it will give a nice nutty flavour.
- Don’t use the mix straight away, leave it to rest for one hour (because the gluten in the flour makes it elastic), then add some milk if it has become too thick
To cook use a thin non-stick frying pan, the lower the edges are the better. Heat the pan on the gas and spread some oil (use a potato you cut in half, and prick it with a fork, dip the cut part into some oil and use it like a brush)
Pour some of the mix into the pan and spread it all over, leave it to cook for one minute, then flip it over and leave for another minute.
Crepes can be eaten with anything - jam, sugar, chocolate spread, but Romain favorites is to prepared them with caramelised apple flambéed with Calvados and a scoop of vanilla ice cream, or caramelised banana and rum.
To do this: In a frying pan melt 15gr of butter until golden, add your apple or banana in wedges, stir until they are slightly brown, add 15gr of Demerara sugar and flambé with a shot of Calvados or rum.
If you should experience any problems with this or any other of our future recipes please don't hesitate to contact Laurent at La Barbe on 01737 241966 or alternatively email us at: firstname.lastname@example.org