SPICY PANCAKES
Make and share this Spicy Pancakes recipe from Food.com.
Provided by Scandigirl
Categories Breakfast
Time 18m
Yield 18 Pancakes, 6 serving(s)
Number Of Ingredients 16
Steps:
- Beat egg yolks.
- Add remaining ingredients, except egg whites and garnish, and beat until smooth.
- gently fold in egg whites.
- Pour batter by 1/4 cupfuls onto hot greased griddle.
- Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
- Cook other side until golden.
- Garnish with sifted icing sugar and lemon rind strips.
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
CRESPELLE WITH RICOTTA AND MARINARA ( CREPES )
Make and share this Crespelle With Ricotta and Marinara ( Crepes ) recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the crespelle:
- In a medium bowl, whisk the flour with the salt.
- In a small bowl, whisk the eggs with the milk.
- Whisk the egg mixture into the flour mixture until smooth.
- Whisk in the melted butter until just blended.
- Cover the batter and refrigerate for 1 hour.
- Heat a 10-inch nonstick skillet over moderately high heat.
- With a paper towel, rub the skillet with olive oil.
- Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
- Cook the crespella until golden brown on the bottom, 2 minutes.
- Flip and cook until browned in spots, 1 minute longer.
- Invert the crespella onto a baking sheet.
- Repeat with the remaining batter, rubbing the pan with oil as needed.
- You should have 8 crespelle.
- Make the filling:
- Preheat the oven to 375°.
- In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
- Season the filling with salt and pepper.
- Lay the 8 crespelle on a work surface.
- Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
- Fold the crespelle over the filling, then fold them in half again to form quarters.
- Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
- Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
- Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
- Bake for about 25 minutes, until golden brown and bubbling; serve.
Nutrition Facts : Calories 462.4, Fat 25.1, SaturatedFat 13.9, Cholesterol 176.4, Sodium 1104.2, Carbohydrate 34.1, Fiber 1, Sugar 8.8, Protein 24.4
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