Pancakes and crêpes

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Pancake "Maison Mark"

Ingredients

  • 2 cups of flour (1/2 sorghum+1/2 almond+1 cup einkorn)
  • 1 and 1/2 cups plant milk (or mix with olive oil)
  • 4 eggs (separated; whites beaten to form peaks)
  • 1 tsp salt 
  • 4 tbs of parmesan 
  • 2 tsp of baking powder (optional since you're already adding the stiff peak egg white)

Mix all the ingredients together, last egg whites. Mix everything gently to allow a more fluffy pancake.

For the lemon cream

  • Crème fraîche 
  • Juice of one lemon 
  • 2tbs olive oil 
  • Salt, Garlic powder and pepper (as much as you want)

If you feel the cream is too thick add a bit of milk and stir.

For the jambon cru bacon

Take the strips of jambon cru and line them in a baking dish on a bed of foil paper. It's easier if you twist them lightly before placing them in the baking dish. Put it in the oven in the grill mode until you see the strips are crispy (be careful it burns super fast). 

Assemble

Stack the pancakes, pour the lemon cream on top and crumble the bacon on top of everything, finish with a tiny bit more parmesan and chives.
This recipe of pancakes makes 20 normal sized pancakes. 

Crêpes Isabelle

I have known Isabelle for many years. We met in Dubai when she was pregnant with her second son (Pierre) who is more or less the same age as Louis. We spent a lot of time together. She had been expat in many difficult countries such as Bangladesh and Iran which contributes to her character as "debrouillarde".  

Ingredients

  • 14 tbsp flour (replaced by bucckwheat & rice)
  • 1 tbsp pastis
  • 1 tbsp rhum
  • 1 tbsp oil
  • 1/2 tsp salt
  • 500ml milk
  • 5 eggs (yellow first, whites beaten last)

Mix all except for egg whites and majority of milk. Let stand in fridge a couple of hours. Add milk and egg whites just before cooking. The more liquid the paste, the thinner the crêpes. 

Coconut crêpes

Ingredients

  • 125gr cornflour (maizena)
  • 100ml coconut milk
  • 150ml beer
  • 2 eggs
  • 30gr melted butter or coconut oil

Mix all. Let stand in fridge a couple of hours.

Ricotta pancakes

Ingredients

  • 350gr ricotta or 250gr ricotta + 1 yoghurt
  • 1 cup (250ml) milk (coconut or oatmeal)
  • 1.5 cup (200gr) rice flour
  • 4 eggs
  • 2 c.a.c. baking powder
  • 2 c.a.c. ginger
  • 1 cas agave sirup
  • 2 cas colza oil (or coconut)

Mix dry ingredients separately (flour +baking powder+ginger) from liquid (eggs +ricotta +sugar +milk). Combine both. Cook in batches 60gr (1/4 cup) at a time for 1 min each side.

We add almond flour or cashew nuts crushed and sometimes a banana.