Pancakes
Ingredients:
- 100g plain flour
- 300ml milk
- Pinch of salt
- 2 eggs
- Method
- Break the eggs into the milk, add a pinch of salt and whisk together. Make a well in the centre of the flour and whisk in the milk. If mix is too thick add a little extra milk to consistency you like.
- Get your frying pan really hot and add a little oil. ( I usually wipe the pan with kitchen roll)
- Ladle in a spoonful of batter into the pan. Once the pancake is golden, flip over and cook the other side.
Spicy Spinach filling
Ingredients:
- 200g baby spinach (washed)
- 1 onion chopped finely
- 1 inch ginger, peeled
- 1 large tomato
- 1 clove garlic
- ½-1 red chilli de-seeded
- 1tsp ground coriander
- 1 tsp ground cumin *1 tsp coriander seeds
- 1 tsp fennel seeds
- Handful chopped coriander
- 2 tbsp cottage cheese
- Salt and pepper
Method
- In a food processor whizz together the ginger, garlic, tomato,and chilli until you have a paste.
- Pour a tbsp. oil into a large heavy based frying pan and add the chopped onions and a pinch of salt, let these soften over a med heat. They want to be really nice and soft and a little caramelised, then add the spices and seeds and allow these to cook out for a good few minutes.
- Add the paste and again allow to cook for a further 5 minutes or so. Once this has cooked down , stir through the cheese and coriander and the last few minutes add the spinach so that it just wilts but doesn’t go to watery mush. Keep the goodness in!
- Spoon onto the crepe and fold into a triangle. Serve immediately!
Berry Compote With Mascarpone
Ingredients:
- 400g frozen berries
- 1 vanilla pod split and seeds scraped
- 2 tbsp caster sugar
- 1 tbsp water
Method
- Put all the ingredients into a saucepan and set over a low/ medium heat.
- Cook for about seven minutes so that the berries are still intact but there is a lovely juice.
- Add a little extra sugar if you need.
- Serve warm in the pancake with a little spoon of mascarpone.
