Getting ready for Pancake Day, with two recipes for traditional pancakes, and French crêpes. All served with an array of French conserves.
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SHROVE TUESDAY, PANCAKE DAY AND A QUIRE OF PAPER
Yes, it’s that time of year again, Shrove Tuesday (Pancake Day), is just under a week away. I have shared a few pancake recipes over the last few days, but one of the pancake recipes I want to share today are from a very old recipe and are called a Quire of Paper.
During the 18th century wafer thin pancakes were extremely popular and were served in a stack with each pancake being dredged with caster sugar as they were built up.
Sack (sherry) and melted butter were often served with them and the thinner the pancakes the better. Sometimes stacks reached the giddy heights of fifty pancakes tall.
A quire is a measurement of paper, hence the name for these airy pancakes, as they appear to be paper thin and stacked as paper…….the official measurement is defined as: A set of 24 or sometimes 25 sheets of paper of the same size and stock; one twentieth of a ream.
As well as my traditional recipe for English pancakes, or a Quire of Paper, I am also sharing a classic French crepe recipe from Bonne Maman. The traditional pancakes and crêpes from England and France, share one thing in common, they are thin and lacy, and not fat or large like American pancakes.
It is traditional in the UK to serve freshly made pancakes with lemon and sugar, which we all love. However, I’ve discovered another fabulous way to serve pancakes for Pancake Tuesday, with jam, or should I say, French conserves.
Here’s some of my favourite flavours and recipes below…..
- Boozy Bitter Marmalade & Blood Orange Pancakes (Bitter Orange Marmalade)
- Blue Cheese, Ham and Fig Conserve Crêpes (Fig Conserve)
- Salted Caramel Apple Pancakes (Salted Caramel)
- Baked Rhubarb & Strawberry Clafoutis Pancake (Rhubarb and Strawberry)
- Lemon Curd & Raspberry Crêpes (Lemon Curd)
- Chèvre, Ham and Peach Crêpes (Peach Conserve)
When I made these pancakes (crêpes) earlier on today, I decided to serve them with Bonne Maman Lemon Curd with toasted flake almonds and Bonne Maman Wild Blueberry Conserve.
I served them simply rolled up and turned over, with a pot of coffee for a late breakfast. They were delicious, and I must say that it’s so easy to open a jar of conserve.
Buy your Pancake Day Ingredients
You have just under a week to buy your pancake day ingredients, and if you are like me, I like to be well prepared for pancake flipping! So, I’ve made a list of ingredients you will need below, for 12 pancakes…..
- 250g Plain Flour
- 2 x Free-Range Eggs
- 600ml Milk
- 50g Melted Butter
- Pinch of Salt
- Butter, for frying
- Assorted Jams, Curds and Conserves
Traditional English Pancake Recipe
- 250g plain flour
- pinch of salt
- 2 medium eggs
- 600ml milk
- 50g melted butter
|1||Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.|
Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
|2||Beat well and add remaining milk and the melted butter.|
|3||The consistency should be like single cream.|
|4||Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan.|
When golden brown underneath, turn and cook other side.
|5||Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.|
|6||Pancakes keep well in the refrigerator and can be frozen.|
- 125g plain flour
- Pinch of salt
- 1 tbsp caster sugar (omit for savoury crêpes)
- 2 free-range eggs, beaten
- 25g melted butter, plus extra for cooking
- 250ml semi-skimmed milk
- 3 tbsp cold water
- Sugar to dust
- Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
- Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
- Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.
- Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
- Serve warm with generous spoonfuls of conserve, caramel and compotes.
I hope this has helped and inspired you to get ready for Pancake Day next Tuesday, the 16th February. Don’t forget I have lots of pancake and Crêpe recipes on Lavender and Lovage here: Pancake and Crêpe recipes on Lavender and Lovage. Happy flipping! Karen