The other day I made pancakes and actually learned a fantastic new way of enjoying this amazing food, and from no other than the man of the house. Here's how the posh do savoury crepes:
You will need:
- 200g flour or any kind of your preferred pancake material (oatbran, spelt flour, etc etc) - just do not use the self raising variety.
- 2 eggs
- Another few eggs - as many as you'd like - you'll see why.
- 300ml milk of your choice (semi skimmed variety works nicely)
- 200ml sparkling water
- Grated emmental cheese,
- A combination of nice, strong cheeses such as Reblochon or Mont'Dor (optional for the cheesy variety)
- Salt, pepper
- 20ml olive oil
Stir it up
In a large bowl, mix the flour, the milk, the 2 eggs, the olive oil and the water. Needs some work to make it nice and smooth.
Fry it out
Pour the mix into a heated frying pan (no oil needed! whatever is in the pancake mix will be enough to cook!). Leave the heat on medium and turn when the first side is ready. Then move very fast because time is of the essence here.
Finish it - The egg variety:
After turning, wait 30 seconds, then crack an egg on top of the pancake (careful, don't break - think sunny side up), sprinkle on emmental as much as you like, salt, pepper, then quickly cover the pan. Leave it for a few minutes, until the egg is the consistency of your liking (some like it harder than others), and the cheese is melted. Serve as it is, do not roll. Yum.
The cheese variety - my favourite
After turning, coat the upside with thinkly sliced reblochon (but careful to stay towards the middle - we don't want that delicious cheese on the side of the pan). Cover and wait 30 seconds - it melts very fast. Once it's melted, sprinkle with emmental, and cook for a few minutes uncovered. I like to make the cheesy ones slightly more cooked, as the pancake becomes harder. Once ready, put on a plate and rollit up beautifull - delicious pancake cheese wrap.
The calorie content is difficult to determine as it depends on the kind of cheese and how much of that you use, but generally one pancake (on its own without topping) is around 80-100cals.
For extra indulgence, after you've made the required number of pancakes and if there is still some mix left, pour in a tablespoon of vanilla syrup, a tablespoon of sugar, a teaspoon of cinnamon, stir it up, chuck it in, fry it up and you have delicious sweet pancakes for dessert. Top with whatever you'd like (I love it with bananas, and enjoy.
Now I want one.
