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A flipping fabulous feast before Lent
Clare Latimer reveals her perfect
recipes for a great Pancake Tuesday
SHROVE Tuesday is the last “fling” before Lent.
For a great many of us that does not mean too much – me
included.
Pancakes in many parts of the world are supposed to bring
good luck and the ingredients are the four crucial points of
significance at this time of year. Eggs for creation, flour
is the staff of life, salt for wholesomeness and milk for purity.
The word Shrove refers to the practice of confessing sins so
I think I will now change the subject.
I really think I have cracked the perfect pancake having had
so many years to practice so see what you think.
Pancakes
The main thing about pancake-making is to have a good non-stick
pan.
Also, measuring the batter in a spoon for each pancake stops
them being to thick, or thin for that matter, and putting oil
on a kitchen towel stops too much fat being absorbed into the
batter.
The first pancake often goes wrong as the pan is heating so
don’t despair, just keep tossing and turning!
Ingredients
Makes about 12
125g flour;
Pinch salt;
Two eggs;
10 fl oz milk;
Little oil.
Method
Put all the ingredients into a blender and blend on high for
one minute, making sure that the flour does not stick to the
sides.
Leave to stand for 30 minutes. Soak a kitchen towel in a little
oil and wipe round a small preheated frying pan.
Pour one tablespoon batter into a spoon, pour into the pan and
tilt immediately to spread round the base.
Cook on a high heat, turning once so that they are golden on
each side. Continue until the mixture is used. Pile the pancakes
up and then cover with a damp cloth.
Seafood Pancakes
This is a lovely winter supper dish or smart starter for a dinner
party. Choose the fish and shellfish you like best – this
is just a guideline. I use cod as there are usually less bones
to worry about.
You can always make the pancakes in advance and freeze them
to speed up the supper.
Serves four
225g smoked cod;
10 fl oz milk;
50g butter;
50g flour;
125g prawns, cooked and shelled;
125g mussels, cooked and shelled;
50g cheddar cheese, grated;
Salt and freshly ground black pepper;
Dash Worcestershire sauce;
Eight pancakes;
Handful parsley, chopped.
Method
Poach the cod in the milk for about five minutes or until cooked.
Strain the milk and reserve.
Flake the fish removing any bones and skin. Melt the butter
in a small saucepan, stir in the flour and then pour in the
warm milk, stirring continuously, until the sauce is smooth.
Add the fish, shellfish, cheese, seasoning and Worcestershire
sauce. Stir well.
Fold each pancake in half and then half again and then fill
one pocket. Place on warm plates and let the mixture flow out
onto the plate. Sprinkle over some parsley and serve.
Crêpe Suzette
These are great fun to make, look very professional and taste
just superb.
Even at the smartest dinner parties that I cater, guests have
been known to get up and queue for seconds and even third helpings.
Serves four
25g unsalted butter
50g caster sugar
Finely grated rind and juice of one large orange
Juice of half a lemon
Eight pancakes
A good splash of Grand Marnier – not too much!
Method
Heat the butter and sugar in a large, heavy-based frying pan
and when slightly caramel-ised, add the orange rind and juices.
When bubbling, reduce the heat a little and place in a pancake,
folding in half with a palette knife, then in half again.
Move to one side of the pan, then repeat with the remaining
pancakes. Pour in the Grand Marnier, turn up the heat, stand
back and set alight either with the gas flame below or a match.
When the flames die down, place two pancakes on individual warmed
plates and serve immediately. Repeat until full.
Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk
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