Cut the crepe and try a tasty twist
The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes
TRADITIONALLY pancakes were eaten on Pancake Tuesday to use up rich foods like milk, eggs and butter before Lent began. For us, it’s an excuse to get the pan out, beat some batter and make some delicious sweet treats. Here are two of my favourite crepe recipes. Using a well-greased pan over low/medium heat, pour some batter and tilt the pan to swirl the batter around in an even, thin layer. Use a spatula to check around the edge, ensuring it’s nice and crispy before flipping it over to cook for another few seconds. My orange crepe Suzette is a traditional French recipe which involves coating the crepe in an orange sauce, enhancing a simple dish to a fantastic dinner party dessert. The sauce can also be made without the alcohol to be child-friendly. The next recipe is an adaptation of the Italian dessert tiramisu. Crepes are made into a gateau oozing a coffee and mascarpone mixture — pure heaven. Happy cooking, Kevin
ORANGE CREPE SUZETTE
Ingredients (serves 4):
■ 150g plain flour
■ 50g sugar
■ 3 eggs
■ 350ml milk
■ 75g salted butter, melted
■ 2 tbsp sunflower oil
■ For the orange sauce
■ 100g caster sugar
■ 2 oranges, segmented
■ 1 orange, juice and zest
■ 2 tbsp Grand Marnier liqueur — optional
■ 100g butter
1. Sieve the flour into a bowl. Add the sugar and make a well in the centre. Add the eggs and whisk to combine.
2. When the mixture starts to become too thick, slowly stir in the milk. Fold in the melted butter. Pass batter through a fine sieve. Allow to rest for an hour.
3. When ready, heat a little oil or butter over a medium heat on a crepe pan. Ladle some batter into the centre, tilting the pan so that it covers the surface.
4. Cook for 1-2 minutes until coloured on the edges, then flip and cook for a further 30 seconds. Slide it onto a warm plate and continue to make the rest.
5. Next make the orange sauce. Heat the sugar in a saucepan over medium heat. Bring to boil for 2-3 minutes until the sugar starts to melt into a light caramel.
6. Add in the Grand Marnier, orange segments, and juice and zest to deglaze the caramel. Simmer for 30 seconds then add the butter.
7. Reduce the heat to low and continue simmering the sauce for a further two minutes, stirring continously.
8. Dip the crepes in the sauce then fold in quarters. Serve drizzled with another spoon of sauce and orange segment.
TIRAMISU CREPE GATEAU
Ingredients (serves 6)
■ 100g plain flour
■ 25g sugar
■ 2 eggs
■ 250ml milk
■ 50g butter, melted
■ 2 tbsp sunflower oil
■ For the tiramisu filling
■ 220g mascarpone
■ 250ml cream
■ 50g icing sugar
■ 1 tsp vanilla extract
■ 1 shot espresso, cold
■ 6 tbsp cocoa powder
■ 200ml chocolate sauce
1. Start by making the crepes. Sieve the flour into a bowl. Add the sugar and make a well in the centre. Add the eggs into the well and whisk to combine with the flour mixture.
2. When the mixture starts to become too thick, slowly stir in the milk. Fold in the melted butter. Pass batter through a fine sieve to remove any lumps.
3. Cover the mixture with cling film and allow to rest for at least an hour.
4. When ready, heat a little oil or butter over a medium heat on a crepe/non-stick pan. Ladle some batter into the centre, tilting the pan so that it covers the surface thinly and evenly.
5. Cook for 1-2 minutes until coloured on the edges, then flip the crepe and cook for a further 30 seconds. Slide it out of the pan onto a warm plate and continue to make the rest.
6. Next, make the tiramisu filling. In a bowl, mix the mascarpone with the cream. Add the icing sugar, vanilla extract and whip until stiff. Fold in the cold coffee. If you are not a fan of coffee, use caramel sauce instead.
7. Build the gateau by spreading a small spoon of the mascarpone mixture on the first crepe. Add another crepe, spoon on some more of the mixture, then dust lightly with cocoa powder.
8. Add another crepe and repeat the process with more mascarpone mixture, cocoa powder and crepes while ensuring to finish with a layer of the mascarpone mixture on top.
9. Drizzle the tiramisu crepe gateau with some cold chocolate syrup (see top tip) and set in the fridge for at least 30 minutes. Enjoy within a day.
TOP TIP: DRESS UP DESSERTS WITH THIS SIMPLE BUT TASTY CHOCOLATE SYRUP
Here is a simple recipe of a drizzled cold chocolate syrup.
In a saucepan, Whisk 100ml of water, 100g of caster sugar, and 50g of unsweetened cocoa powder, with 1 tsp of corn flour together, over low heat. Whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the syrup. Cover and let it cool down. Once cold, if too thick , whisk an extra drop of water until the desired consistency.
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