Spicy Crespelle Pancakes Food

SPICY PANCAKES

Steps:

• Beat egg yolks.
• Add remaining ingredients, except egg whites and garnish, and beat until smooth.
• gently fold in egg whites.
• Pour batter by 1/4 cupfuls onto hot greased griddle.
• Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
• Cook other side until golden.
• Garnish with sifted icing sugar and lemon rind strips.

FLUFFY CANADIAN PANCAKES

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

CRESPELLE (BAKED PANCAKE PARCELS)

Steps:

• Mix all the ingredients for the filling together in a large bowl. Season well with nutmeg, salt and pepper and set aside.
• To make the tomato sauce, heat the olive oil in a saucepan over a moderate heat.
• Add the garlic, and as soon as it begins to brown add the tomatoes, tomato paste and sugar. Season with salt and pepper.
• Cook over a fairly high heat for about 15-20 minutes, until thickened, stirring frequently. Taste and adjust the seasoning if necessary.
• Pre-heat the oven to 400°F Take the first pancake and spoon one eighth of the filling across the centre. Flip the sides over to cover the ends of the filling then roll the pancake parcel up neatly.
• Place in a lightly oiled ovenproof dish large enough to take all the filled pancakes in a cosy, single layer.
• Repeat with the remaining pancakes and filling. Pour over the tomato sauce then bake in the oven for about 20-30 minutes, until bubbling hot. Serve at once.