Tuesday, 21 February 2012

Holy crepes!!


The only one thing I know to be absolutely true about life is this :-
...that singing a verse, and then the chorus of 'Waltzing Matilda', is the exact amount of time you need to cook a pancake on both sides at any altitude.

I am not really sure what it is that makes as "human" beyond the biology of what we are...
Possibly its that we love our children...
...perhaps its that we develop religion...
..art and music...
...perhaps its that we seek out a partner to share our life with us for an indeterminate time..

Whatever else it may be,"cooking" is right up there in the TopTen list...developing recipes...creating something that is more than the sum of its parts,somethingthat we can share with others,and that makes us feel happier...

For those of you who follow a vaguely Christian calendar,today is Shrove Tuesday when pancakes are eaten before the start of Lent tomorrow...Ash Wednesday...

And so...this is the recipe from The Times...my Bible...enjoy!!

For the cook, it’s Sod’s law that the first pancake of the evening will be a disaster and should therefore be regarded as “seasoning” the pan for a succession of perfect pancakes.
Gauge the heat as you cook, reducing it slightly after the first few seconds as it sets.
Shaking the pan is the best way to loosen the pancake and then it’s probably ready to flip or quickly turn with a palette knife.
All pancakes are good pancakes but the very finest are these simple, elegant, rum-scented crepes served with nothing but the sharp, fruity bite of lemon juice and the tickly crunch of sugar.

You can serve them with apple or quince compĂ´te, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.

Makes at last 12 pancakes
Cook: 30 min

Prep: 30 min plus 30 min resting

Ingredients

2 eggs
Large pinch salt
300ml milk
50g melted butter
Caster sugar to serve
Extra butter or vegetable oil for frying
3 lemons

125g plain flour

Method

Whisk together the sifted flour, eggs, salt, most of the milk and melted butter.

If the mixture looks lumpy, pass it through a sieve, scraping underneath so nothing is wasted then give it a final whisk.

Leave to rest for 30 minutes. Give the batter a good stir just before you begin to cook and stir occasionally throughout the session.

Melt a small piece of butter in a non-stick frying pan and, when sizzling, add a measure of batter — about 3 tbsp — and quickly swirl and tilt the pan so the batter evens over the base.

The first pancake is often a bit of a mess but make sure you get rid of all of it before you start the next one.

You should need only a tiny scrap of butter or oil each time but you’ll soon get a rhythm going.

After about 30 seconds, when the surface is set and throwing up little bubbles, give the pan a good shake to loosen the pancake.

When it’s crisping at the edges and golden underneath, it’s time to toss or turn with a spatula. Cook the other side briefly, slip on to a plate, dust with caster sugar and squeeze of lemon.

Roll and eat.

Recipe by Lindsey Barnham

Lick your fingers...smile with your children...be happy...


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