Pancake Recipes
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Blue cheese blinis with bacon & pear
ingredients
12 Van Dyck Blinis
1/2 pear
50g blue cheese
3 Tbsp cream cheese
100ml cream
5 walnuts
1 cup sugar
1 cinnamon stick
3 rashers streaky bacon
30g red capsicum
Chives to garnish
method
Preheat oven to 200°C fan-bake.
Peel the pear & cut in half. Remove the core & stringy section & cut into slices.
Put the sugar, water & cinnamon stick into a small saucepan & simmer the pear until soft. Remove the pear & cool.
Put the bacon on a tray, in-between baking paper & place another tray on top. This weighs down & flattens the bacon as it cooks. Place in the pre-heated oven, check every few minutes & bake until crispy. Remove from the oven.
Toast the walnuts by putting in the oven for 2 minutes, be careful not to overcook.
Mix the cheeses together so they are soft.
Whip the cream & fold 1/3 at a time into the soft cheese mix & spoon into a piping bag.
Cut the bacon into small strips & julienne the red capsicum.
Place the blinis on a tray & pipe the cheese mixture onto each blini. Arrange a small piece of pear, capsicum, chive & bacon on top. Grate the walnuts & sprinkle a little on top of each blini. Place onto a plate & serve.
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Whitebait Blini Sandwich
ingredients
24 Van Dyck Blinis
Whitebait fritters:
- 50ml egg white
- ¼ tsp salt
- ¾ cup whitebait
- Chopped parsley
- 1 Tbsp butter
Lemon Mayo:
- 1 egg yolk
- 1 Tbsp white balsamic vinegar
- Pinch of salt
- 6 Tbsp olive oil
- ½ Preserved lemon pulp
- Season to taste
40g micro watercress to garnish
method
Lemon mayo: Whisk egg yolk, vinegar & salt together. Slowly pour in oil, whisking continuously. Beat in pulp of preserved lemon.
Whitebait fritters: Beat egg white to foam with salt. Add chopped parsley & whitebait & fold to combine. Heat a frying pan to medium heat with butter. Cook 12 tablespoons of whitebait batter to an even golden colour on both sides. Transfer cooked fritters to a warm plate & cover to hold.
Turn frying pan to low & place blinis in to warm through. When warm put a dollop of mayo on each blini, a table spoon of watercress on half of the blinis, top with a fritter & then put remaining blini on top to make a sandwich. Use skewers to hold in place & serve on warm platters.
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Crepes Banoffe
ingredients
4 Van Dyck Sweet Crepes
2 Bananas
Whipped cream:
- ½ cup cream
- 1 vanilla pod
- ¼ grated nutmeg
- 1 tsp caramel sauce
Caramel sauce:
- 1/3 cup sugar
- 2 Tbsp Water
- ½ cup cream
Banana chip praline:
- 1/3 cup sugar
- 2 Tbsp water
- 2 Tbsp banana chips
Spun sugar:
- ½ cup sugar
-½ water
Vanilla ice cream & natural fare lemon basil to garnish
method
Caramel praline: Line a small dish with baking paper. Put a small layer of banana chips in bottom. Set aside. Put sugar & water in a frying pan & bring to boiling point. Cook until sugar turns a deep amber colour then pour over banana chips. Leave to cool & harden. Break into pieces for garnish & chop some for crumb.
Caramel sauce: Put sugar & water in a frying pan & bring to boiling point. Cook until sugar turns a deep amber colour then remove from heat & whisk in cream. Pour into a small jug.
Whipped cream: Scrap out vanilla pod & whisk with cream & nutmeg until soft peaks. Add 1 tsp of caramel sauce & then transfer to a pipping bag. Keep in fridge until needed.
Spun sugar: Put sugar & water into a frying pan & bring to boiling point. Cook until sugar reaches hard crack stage. Remove pan from heat & place pan base in cold water to halt cooking. Use two forks taped together back to back, dip in the syrup & flick to create long strands. Shape as required.
Heat Crepes & spread a table spoon of caramel sauce on each. Top with ½ a sliced banana each, fold in half & then half again & transfer to serving plate. Place a small amount of praline crumb next to crepes & top with quenelle of ice cream. Place a large shard of praline into ice cream & a sprig of basil. Pipe whipped cream into folds of crepes, drizzle more caramel sauce over & then place spun sugar on top. Serve.
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Crepe flutes with blueberry coulis & caramelised shards
ingredients
3 Van Dyck Sweet Crepes
Cream:
- 1 cup cream
- 1½ Tbsp icing sugar
- ½ tsp vinilla essence
- 1 Tbsp chopped nuts
Coulis:
- ½ cup blueberies
- 3 Tbsp icing sugar
- ¼ cup water
Shards:
- ½ cup sugar
- ½ cup water
- ¼ tsp lemon zest
Strawberry to garnish
method
Place the cream, icing sugar & essence into a large bowl & beat until almost over-whipped, then fold in the nuts.
Combine the blueberries, icing sugar & water in a medium saucepan, bring to the boil, then simmer until thickened. Remove from the heat & pour into a small bowl to cool.
Put the sugar, water & lemon zest into a medium saucepan, then bring to the boil. Boil the mixture until it turns golden, then remove from the heat & leave to cool until it has thickened slightly. Pour onto a sheet of greased baking paper & cool. Break into small shards. It may need to be spread out on the tray.
To assemble the dish spread the nutty cream over the crepes, then roll them up.
Cut into varying lengths & arrange in an upright position on individual plates.
Spoon or brush a little coulis onto the plates, then decorate with the sugar shards, extra blueberries & strawberry.
Dust lightly with icing sugar & serve.
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Crepe, Mango & Strawberry Eton Mess
ingredients
3 Van Dyck Sweet Crepes
Strawberry coulis:
- 1 cup frozen or fresh strawberries
- 2 Tbsp of water
- 1 Tbsp icing sugar
Meringues:
- 2 egg whites
- ½ tsp vanilla essence
- ¼ tsp cream of tartar
- 1/8 tsp of salt
- ½ cup sugar
3 heaped Tbsp cream
½ tin of mango
½ fresh mango
4 fresh strawberries
2 chocolate decorations
method
Strawberry coulis: Place strawberries & water in a pot on medium heat. When juices run from strawberries take off heat & blitz.
sift in icing sugar & stir to make sure there are no lumps. Place in small bowl & put in fridge to cool.Meringues: Preheat oven to 120°C, cover 1 or 2 large baking sheets with parchment paper. In a medium bowl combine egg whites, vanilla essence, cream or tartar & salt. Beat on medium speed until soft peaks form (tips curl). Gradually add sugar about 1 Tbsp at a time, beating on medium speed until stiff peaks form (tips stand straight). Spoon mixture into a piping bag, pipe mixture onto the parchment paper & bake for approximately 1 ¼ hours or until meringues appear dry & are firm when lightly touched. Cool meringues on paper on a wire rack, when cool peel off paper & serve.
Cut 1 crepe into quarter triangles, sprinkle with icing sugar & baked in oven for 10 minutes at 180°C.
Puree the tinned mango until smooth & fold into the cream. Dice fresh strawberries & mango.
Layer all ingredients up in the 2 martini glasses, crushing the meringues & weaving the crepes through the other ingredients.
Top with a chocolate decoration & serve with the baked crepe.
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Lemon Meringue Crepes
ingredients
10 Van Dyck Sweet Crepes
500g Barker’s Lemon Curd
200g drained, canned pears, chopped
3 egg whites
150g Sugar
method
Spray 10 ramekins with a little oil.
Place a Van Dyck sweet crêpe in each ramekin.
Mix the Barker’s lemon curd and pears together and place in the crepe.
Beat the eggs whites together until fluffy, fold in the sugar gradually until all the sugar has dissolved.
Pile on top of the lemon curd.
Bake in oven pre– heated to 230°C for 5 to 7 minutes until golden.
Serve immediately.
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Salmon & Lemon Mayo Wrap
ingredients
10 Van Dyck Plain Crepes
10 salmon portions
1kg baby spinach, wilted
100g Barker’s lemon curd
300g mayonnaise
5 limes cut in half
method
Warm the Plain Crepes.
Grill the salmon portions.
Place the wilted spinach on half of the crepe, top with the salmon.
Mix the barker’s lemon curd and mayonnaise together and drizzle over the salmon.
Serve with half a lime.
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Asparagus parcels
Guaranteed to be a family favourite!
ingredients
Van Dyck Plain or Gluten Free Crepes
30-40 Asparagus spears, blanched
150g grated mozarella cheese
300g tamarillo & plum chutney
method
Spread the crepe with tamarillo & plum chutney. Add 3-4 spears of asparagus and fold crepe to enclose spears.
Place in gratin dishes, top with grated cheese. Drizzle with tamarillo & plum chutney.
Place in an oven preheated to 180 deg. C until warmed through, then serve.
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Prawn & Mango Cases
ingredients
1 packet of Van Dyck Plain Crepes
1x Fresh mango
Fresh cooked and peeled prawns
1 cup of freshly whipped cream
Lemon pepper
Lemon and parsley
method
Pre heat oven to 180 degrees
Cut pancakes into circles approx 10cm across and mould into greased muffin tins
Place in the oven for approx 8 minutes or until they have firmed up, take out an cool.
Peel the mango and dice the flesh finely, add to the cream and blend together, spoon the mango mix into the cooled cases just before serving, top with fresh prawns sprinkle with lemon pepper and garnish with freshly sliced lemon and parsley.
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Bacon & Banana Blinis
Simply scrumptious!
ingredients
Van Dyck Blinis
Banana
Bacon
Cream
Maple Syrup
Mint leaves
Brown Sugar
Butter
method
Pre heat oven, Wrap bacon around banana, lightly butter and place on an oven tray to place in the oven.
Place butter in to a clean pan on a moderate heat until butter melts, once melted add sugar, cream and maple syrup cook until it becomes a thick reduction sauce.
Cut the banana into required size and place onto the Blinis which are on the serving plate
Cover with a droplet of the reduction sauce and arrange neatly.
Finish with a sprig of mint and serve.
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Berry cream stack
ingredients
Van Dyck Mini Hotcakes
Berries
Cream
Kiwifruit
Grapes
method
Blend berries and cream together, and then pipe onto a Mini Hotcake using a piping bag.
Layer with a second Mini Hotcake, further berry/cream mix, then top with a final Mini Hotcake.
Dice the Kiwifruit and grapes and arrange around the stack on the serving plate, then drizzle a line of berry juice.
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