Ok, so I'm a good week late in getting this on the blog but we had so much fun last Tuesday that I really feel the need to share. My sisters, Emily and Alice and their partners came to join us for supper and we all enjoyed a family favorite: Pancake Cake!
Tuesday's pancake cake was a real joint creation between Alice and myself as it does take a little while to prepare. On the Monday evening I made 20 or so pancakes from a traditional crepe recipe and on the Tuesday Alice made the two sauces that make up the filling.
450ml mix of cold water and milk. 1:1
250g plain flour
4 tbsp melted butter
1/2 tsp salt
Put the liquid, eggs, milk and salt into a mixing bowl or liquidiser. Whisk in the flour followed by the butter. Beat to a very light cream. Cover and refrigerate for an hour or so.
Use a good flat, non stick frying pan and cook the crepes. If after making your first crepe it seams a bit heavy beat in a little more water.
Set the pancakes aside until you need them, they will last a good day or two covered in the fridge.
Sauce 1 - Tomato and Basil.
2 tins of chopped tomatoes
1 onion chopped
1 clove of garlic, crushed
1`bunch fresh basil leaves
Heat some olive oil in a saucepan and sweat the onions and garlic. When the onions are soft add the cans of tomatoes and bubble away for 30min until the sauce has reduced a little.Season with salt and pepper. Turn off the heat and tear in some fresh basil.
Sauce 2 - White sauce with mushrooms and spinach.
3 tbsp plan four
1 pint milk, warmed in a pan with 1 bay leaf
1 tub of button or chestnut mushrooms, chopped and fried in a little oil or butter
1 bag of frozen spinach cubes. Defrosted
100g grated cheddar.