Crepe Suzette with Rhubarb

Crepe Mixture

150g plain flour

3 eggs

2 tbsp sunflower oil

50g salted butter, melted

50g sugar

350ml milk

Rhubarb Compote

25g salted butter

25g sugar

2 stick rhubarb, sliced

1 donut peach, chopped

4 tablespoons Dingle gin

Whipped Cream, to serve

Instructions:

•Sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and stir well with a whisk, to remove any lumps. Let the batter rest in the fridge for at least an hour before making the crepes to allow the mixture to settle.

•To cook the crêpes, heat a little butter in a crêpe pan or non-stick pan.

•Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly. Cook on both sides until lightly browned. Slide it out of the pan onto a warmed plate and keep warm as you make the rest.

•To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.

•Add in the rhubarb and peaches and cook for a minute or so. Flambe with gin. Remove from the heat. Set aside.

•To serve, place the crepe in the sauce over a low heat.

•Folding them once, and then again, to make triangles. Spoon the sauce over the crêpes to make sure they are all soaked with sauce.

•Serve immediately.

Peach and Blueberry Pancakes

Serves 4

Ingredients:

300g plain flour

1 tsp baking powder

3 eggs, separated

400ml buttermilk (more if the batter is too thick)

3 tbsp. butter, melted - optional

1 lemon, zest

1 tsp sunflower oil for frying

200g blueberry – optional

2 donut peach, sliced

100ml whipped cream, optional

Instructions:

•Mix the flour, baking powder and a pinch of salt in a large bowl.

•Beat the three eggs yolk and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter and add the lemon zest.

•Cover with cling film and rest for 1 hour or overnight if possible, in the fridge.

•Before using stir and check the consistency of the batter. It should be thick but pourable!

•In a bowl, beat the egg white until light and fluffy. Fold the egg white into the batter.

•Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 5 cm across. Add a few blueberries on the top.

•Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the pan onto a serving dish.

•Cover with kitchen paper to keep warm while you use the rest of the batter.

•Lastly, sprinkle extra sugar and add the peaches and blueberries. Sauté for a minute to coat the fruits. Remove from the heat and pour over the pancakes with some whipped cream.