Tomorrow is Pancake Tuesday, and so people all over Ireland are preparing to furiously flip pancakes for breakfast, lunch or dinner (or all of the above)! I started flipping pancakes on Saturday morning for brunch and was quite pleased with the results. I had a tube of Creme de Marron that I bought in The English Market a while back that I wanted to use. I decided to make Creme de Marron Pancakes with Creme Fraiche, Toastsed Almond, and a little Orange Syrup. Don’t have a tube of Creme de Marron handy? Try nutella instead, it will go really well with the creme fraiche, almonds and orange.
I made mine a bit thick, I blame my carb lust as I decided to make these after coming home from the gym on Saturday morning, but they’re probably best a little thinner (I used a cup of milk to a cup of flour, but try using a cup and a half of milk to a cup of flour). It’s best to make the batter the night before and let it set in the fridge.
These are easy to make, and a nice change from the norm on Pancake Tuesday, give them a whirl and let me know what you think.
1 cup flour (whatever flour, white is the norm, but I used spelt)
1 1/2 cup milk (For a thinner crepe style pancake, I used 1 cup flour for a thicker pancake)
1 tube Creme de Marron (or Nutella)
1 tub creme fraiche (about 2 tbsps per pancake)
Handful flaked almonds
1 large orange
1. Whisk together your milk, flour and egg until all are well combined and you reach your desired consistency. It should be a little bit runny for a thin pancake.
2. Heat a pan on a medium flame with a little oil or butter. Spoon a ladle of mixture onto the hot pan and flip when golden underneath. When cooked, transfer to a plate an pop in an oven preheated at 100C to keep your pancakes warm. Place your serving plates in the oven too, cold plates make cold pancakes!
3. Toast your flaked almonds on a dry hot pan until golden, be careful to watch them as they can burn easily.
4. Grate the zest of your orange and set aside. Then juice the orange and heat the juice lightly in a pan.
5. When all pancakes are cooked, prepare them by smearing a spoon of creme de marron (or nutella) and two spoons of creme fraiche in the centre of the pancake and roll it up. Serve with a few spoons of heated orange juice over the pancakes, a sprinkling of flaked almonds and a sprinkling of orange zest.