Monday, February 11, 2013

Cider and Cinnamon Crêpes - Time to practice your pancake-flipping skills!

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Pancake Day nearly slid by unnoticed in the shadow of the fast-approaching Valentine’s Day chocolate fest. Eeek!
Although I nearly always go for fluffy American pancakes, Shrove Tuesday (Mardi Gras, Fat Tuesday, Pancake Tuesday) calls for more traditional crêpe-style pancakes - the last hurrah before the lean Lenten days ahead...
I like my pancake accompaniments fairly simple - a drizzle of honey, a squeeze of lemon – so I’ve put the flavour in the batter by adding cider, vanilla and cinnamon. The kitchen smells like a Yankee Candle store while these are cooking.

For 8 – 10 pancakes you will need...
... a crêpe pan (a non-stick frying pan will do but a lightweight crêpe pan makes life easier)

125g plain flour
a pinch of fine table salt
¼ teaspoon ground cinnamon
2 large eggs
125mls milk
100mls natural cider, unsweetened, non-sparkling (or unsweetened natural apple juice)
2 tablespoons sunflower oil
½ teaspoon vanilla extract 

To serve: a juicy lemon, cut into generous wedges, and honey or icing sugar

1                    In a mixing bowl, combine the flour, salt and ground cinnamon. Make a well in the centre of the flour and add the eggs. Whisk the eggs, gradually incorporating the flour from the edges. When the eggs are combined with the flour, gradually whisk in the milk, followed by the cider (or apple juice), sunflower oil and vanilla extract continuing to whisk until you have a smooth batter. This can rest in the fridge until you are ready to cook.
2                    When you are ready to make the pancakes, heat a non-stick over a medium-high heat. When the pan is hot, rub it with piece of kitchen paper dipped in oil.
3                    Pour approximately 60-70mls of batter into the pan to form a pancake approximately 8 – 10cm in diameter. As the batter hits the hot surface, tilt the pan slightly in a circular motion so that the batter spreads out evenly.
4                    Cook for about a minute or until the pancake loosens when the pan is shaken back and forth. Slide an egg-slice or spatula under the pancake and carefully turn it to continue cooking for another minute. (Now could be the time to test your pancake-flipping skills...)
5                    Serve immediately with wedges of lemon and sugar or honey.
Happy Pancake Day!
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  1. Yummy! These look absolutely delicious!

  2. It's my first day back working in a school today and thought for sure that there would be pancakes, I have been thoroughly disapointed. Yours look delicious and I am incredibly jealous of them!

  3. I made batter last night so I can have them at lunch but I think I will have to add the cinnamon and vanilla in when I get home. Yummy!!!
    Thanks for that.

  4. Och, just seen this after making a batch for the kids' breakfast. Will have to make more - I love the addition of cider and cinnamon, Hester. Have a super Pancake Day!

  5. Never considered adding cider to pancakes. Might give this a go next - I bet they were delicious

  6. Hester, you made crêpes for "Pancake Day" (Shrove Tuesday) - what a fun and pretty post! And it truly is the last day before Lent - we all like to indulge a bit in the days around the Carnival season. Your recipe sounds truly delightful - I really like that you added cider, vanilla and cinnamon to the batter itself, sounds like a recipe I really would like to try soon.
    Have a great "Pancake Day"/"Veilchendienstag"(Violet Tuesday as we call itaround here)!

  7. @ Andrea - Violet Tuesday, what a great name!

  8. I like testing new crepe recipes and I am going to try this in one hour after I pick up my son! My kids LOVE crepes... it's possible they would eat too much that they won't eat dinner tonight. But Nutella and crepe sounds really tempting at this moment looking at your perfect crepe! Good timing!

  9. I love crepes and particularly sweet crepes (savory crepes sometimes). Your crepes is a must try, Hester. Looks delicious. :)


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