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Monday, 8 February 2016

Beetroot, Goats Cheese & Spinach Pancakes/Crêpes with Chutney


I think this might be one of my favourite things I’ve made for this blog so far, even though this revelation will probably cause my chutney supplies to deplete drastically faster than I’d anticipated and in a few months probably leave me wishing I’d made at least double the amount I did, I guess the four jars I have left after giving away two to my sister and brother in law and two to my granddad and his wife for Christmas will have to suffice.
It’s actually quite shocking that up until now I’d only entertained the idea of sweet pancakes, sadly that’s a lot of wasted time I’ve accumulated without savoury pancakes in my life but I’m sure I’ll have made up for that soon.

One of the best things about this is how simple this is, if you know how to make pancakes the rest is a doddle and as I sat down to dinner after the string of “damn this is good” comments I felt like I was trying something new in a nice little restaurant. So simple but so delicious; it's definitely worth more than the little effort it takes to make.

You will need
115g/4oz/0.9 cups plain flour
2 eggs
200ml/0.85 cups milk + 75ml/0.3 cups water
2 tbsp butter/margarine, melted
Baby spinach
Beetroot, sliced
Goats cheese (about 150g)
Chutney, I used plum and apple recipe here

To make the pancakes sift the flour into a bowl and make a well in the middle, crack the eggs in the middle and whisk while slowly adding half of the milk & water mixture in until you have a thick mixture. Beat the mixture until no lumps remain then add the rest of the milk & water and the butter. Heat a large frying pan on a medium – low heat and brush with a small amount of butter, ladle in enough pancake mixture to thinly coat the bottom of the pan and cook until loose (about a minute), flip then cook again until lightly golden. Repeat this process until all the mixture is gone stacking the pancakes on a plate.

To assemble lay spinach leaves onto a quarter of your pancake, top with sliced beetroot and crumble on goats cheese. Fold the pancake in half and then half again and repeat this process with the other pancakes. Stack a second pancake on top of the first and serve with chutney. I used spicy plum and apple chutney the recipe is here but you can use any sweet chutney.

Makes 6 large pancakes, serves 3.

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