SAVOURY PANCAKES WITH CARAMELISED ONION
Pancakes don't have to be sweet, and if you are wanting to go down the savoury pancake route then these Caramelised Onion and Cheddar Savoury Pancakes are the ones to put on your table.
Provided by Dannii
Categories Lunch
Time 15m
Number Of Ingredients 12
Steps:
- Combine the flour and salt in a large bowl. Make a well and crack in the egg and pour in the milk and 1 tbsp of oil.
- Whisk until you have a smooth batter. Set aside.
- Heat the butter in a frying pan and add the onions. Fry until soft.
- Add the mushrooms and balsamic vinegar and cook until it has reduced.
- Add the spinach and wilt and set aside.
- Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.
- Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the remaining batter.
- Assemble the pancakes by adding a line of the onion mixture and then the grated cheese. Fold and serve.
Nutrition Facts : ServingSize 1 pancake, Calories 192 kcal, Carbohydrate 14 g, Protein 8 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 198 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g
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A savoury, hearty treat from la belle France, these crêpes are filled with a marvellous mix of two cheeses: Comté from Jura and Gruyère from over the boarder in Switzerland. Slow-cooked onions make a sweet, sticky partner for the velvety melted cheeses, and together they'll whisk your taste buds off to a candlelit bistro in Paris, and we think it'll be l'amour at first bite.
Provided by Jassy Davis
Time 1h50m
Yield 4-6 people
Number Of Ingredients 8
Steps:
- Method 1. Melt 75g butter in the microwave or in a small pan on the hob, then set aside to cool slightly. Sift the flour into a large mixing bowl, then add a pinch of salt. Whisk lightly to combine. 2. Crack the eggs into a separate bowl and beat together. Make a well in the centre of the flour and pour in half the beaten egg. Whisk together to make a thick paste. Pour in 1/3 of the milk and whisk again till smoothly combined. Whisk in the remaining eggs, then whisk in the remaining milk with the melted butter. You should have a smooth batter that's the consistency of single cream. Cover the bowl with a clean tea towel and set aside for 1 hr to rest. 3. While the batter rests, caramelise the onions. Peel and finely slice the onions. Pick the thyme leaves off their sprigs. Set a medium pan on a low heat and melt 1 tbsp butter in the pan. Add the onions and thyme leaves and season with a pinch of salt. Gently fry for 30-40 mins, stirring occasionally, till the onions are meltingly soft and browned. This is a slow process but you do get soft, sticky onions at the end. Pop a lid on the pan and set the caramelised onions to one side. 4. Coarsely grate the Comté and Gruyère. Set your oven to a low heat and pop a heatproof plate in there to keep warm. 5. Put a frying pan on a medium heat to warm up for 2-3 mins. Add 1-2 tsp butter and swirl round the pan to melt it. Give the batter a quick whisk to make sure it's evenly mixed. Add a couple of tablespoons or half a ladle of batter to the pan and swirl to coat the base - the crêpe should be thin and lacy, so don't use too much batter. Fry for 2-3 mins, loosening the edges of the crepe with a spatula or palette knife. When the edges have browned, flip the crêpe over and cook for 1-2 mins till golden brown underneath. Slide onto the plate and keep warm in the oven. Repeat till you've used up all the batter. You should make around 8-10 crêpes. 6. To serve, pop a crêpe on a warm serving plate and sprinkle over a little grated cheese. Top with a spoonful of caramelised onions, then fold the crêpe in half, then fold it into quarters. You can pop the stuffed crêpes back into the oven for a few mins to melt the cheese, or serve straight away, garnished with a pinch of thyme leaves. 7. Batter & Batter The batter will keep in the fridge in a sealed tub for 2-3 days, if you don't want to make all the crêpes at the same time.
CARAMELIZED ONION AND CHEDDAR CHEESE CREPE
Steps:
- To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt. Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.
- Heat a low-sided 8-inch skillet or crepe pan over medium-high heat. Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet. Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface. Cook the crepe until the top is dry, about 1 minute. Slide the spatula under the crepe and flip it. Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate. Repeat with the remaining batter.
- To make the filling, in a large sauté pan melt 1 tablespoon of the coconut oil. Add the onion and cook until soft and nearly translucent, about 4 minutes. Add the salt, pepper, and cheese and cook until the cheese is melted.
- Lay the crepe on a work surface and spread a layer of filling over the crepe. Sprinkle with a dash more salt and close the crepe. Continue until all the crepes are dressed. Serve immediately.
CARAMELIZED ONION AND WHITE CHEDDAR MAC
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside.
- Fry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes. Remove and set aside. Pour away all but 2 tablespoons of the bacon grease. Return the skillet to the heat and add the garlic, onions and thyme. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes.
- While the onions cook, make the cheese sauce for the macaroni. Melt 4 tablespoons of the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Cook the flour, stirring, for a minute or so. Continue to whisk as you add the milk, then the heavy cream. Cook until thick and bubbling, 8 to 10 minutes. Add the Cheddar and processed cheese, stirring until completely melted. Taste and season with salt and pepper as needed. Stir in the cooked macaroni until completely coated.
- Add half of the onion mixture to a 9-by-13-inch baking dish. Top with half of the macaroni mixture. Repeat with another layer of onions and the remaining macaroni mixture. Dot the top with the goat cheese.
- Chop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. Sprinkle over the top of the dish. Bake until bubbly and golden, about 20 minutes.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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