Netherton Foundry 10" Oven Safe Crepe Pan.
Lucy from Liverpools' winning recipe: Túrós Palacsinta (Hungarian sweet cheese stuffed pancakes)
3 eggs 6 tbsp flour
4 tsp sugar 1/4 tsp salt
250ml milk butter
Mix eggs, flour, sugar & salt together and then whisk in the milk to
make a smooth batter. Melt butter in your crepe pan and make pancakes - about 12
225 g of cream cheese 6 tbsp light brown sugar
50g butter, softened 2 tsp grated lemon zest
50g raisins, presoaked for an hour (or overnight) in rum
250ml single cream Icing sugar
Mix together the cream cheese, butter, sugar, lemon zest & raisins. Spread the mixture into the centre of the pancakes and roll them up,
folding in the ends. Lay them in a single layer in a buttered oven proof dish. Pour over the cream and bake at 350F/ 170C for 10 minutes until heated through. Sprinkle with icing sugar and serve. Go for a very long walk afterwards....
Linda from Wednesbury sent us - Leek and Mushroom in a mustard sauce
She tells us that this is a family favourite and lovely served with a green salad.
Pancakes (made in advance) parsley
2 leeks 50gms mushrooms
vegetable stock cube 1 tbsp balsamic vinegar
1 tblsp whole grain mustard 2 tblsp creme fraiche
Chop mushrooms and leeks and simmer in a vegetable stock for 5 minutes to soften. Drain off and keep 150ml of the stock.
Put the 150ml of the stock back on the heat and add 1 tbsp of balsamic vinegar, 1 tblsp of whole grain mustard and 2 tblsp of creme fraiche.
Stir until warm but do not let it boil. Stir in finely chopped parsley and the drained leeks and mushrooms to warm through.
Pour into the pancakes and fold. Serve immediately with a crisp salad for a perfect lunchtime treat.
From Gordon in Shrewsbury we received - Pancakes from South Africa
120g (250ml/1 cup) cake flour 5ml (1tsp) baking powder
2ml (a pinch) salt 2 eggs
200ml (3/4 cup) milk 200ml (3/4 cup) water
5ml (1tsp) brandy or lemon juice 125ml (1/2 cup) cooking oil
lemon slices to garnish
Makes 12-15 pancakes.
Hint:- The pancakes will turn out better if you make the batter at least one hour before cooking and refrigerate it.
VAN DER HUM SAUCE
60ml (1/4 cup) Van der Hum liqueur or any Tangerine liqueur
120g (1/2 cup) butter 250ml (1 cup) brown sugar
3ml (a pinch) cinnamon 3ml (a pinch) grated lemon rind, (zest)
4 bananas, halved lengthwise
Sift together the flour, baking powder and salt. Beat together the eggs and milk and stir into the flour mixture. Add the water and beat the mixture until it has the consistency of thin cream. Pour in the brandy (or lemon juice) and cooking oil and stir thoroughly. Cook the pancakes in a greased, heavy-based frying pan or preferably a Netherton Foundry 10" oven safe crepe pan. To make the sauce heat together the tangerine flavoured liqueur, butter, brown sugar, cinnamon and lemon rind stirring until the butter has melted and the sugar dissolved. Add the bananas and simmer for a few minutes. Place a banana half on each pancake and roll up. Place in a serving dish and pour the remaining sauce over. Serve each pancake with a slice of lemon.