CREPE SUZETTE WITH RHUBARB

INGREDIENTS

Crepe Batter:
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 sticks 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 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 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. Flambé 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 blueberries, optional
2 donut peaches, sliced
100ml whipped cream, optional

INSTRUCTIONS

Mix the flour, baking powder and a pinch of salt in a large bowl. Beat the three egg yolks and whisk in the eggs, 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) in the fridge.

Before using, stir and check the consistency of the batter — it should be thick but pourable! Beat the egg whites until light and fluffy. Fold the egg whites 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 medium heat until small bubbles appear on the surface, 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.