Frying pans at the ready!
Watch top chef David Henry ace two delicious pancake dishes - one sweet and one savoury - in time for Pancake Day.
Both will be on sale at The Crathorne Arms, Crathorne, near Yarm, tomorrow - a restaurant ran by former Tontine owner Eugene McCoy.
David, 34, said: “They are both definitely dishes that anyone could give a go!”
Here are the ingredients you will need.
David and his savoury pancake
Basic pancake batter:
2 eggs
200ml milk
110g plain flour
Use this mix for sweet and savoury pancake
Savoury pancake:
2 grilled field mushroom
2 slices of streaky smoked bacon
150g wilted spinach
200g of strong cheese - David used Collingwood, a soft cheddar that’s been washed in Newcastle Brown Ale
Mix into a white sauce (info below)
25g butter
25g plain flour
600ml milk
Melt butter in a pan add flour then add milk cook out till saucy
Sweet pancake:
200ml whipped cream
60g caster sugar
Half a vanilla pod (scrape out seeds)
Toast 8 hazelnuts and crush
8 Amaretti biscuits crushed
20g Hazelnut praline paste (Mix into the cream and put into pancake)
Pour over 25 ml of Disaronno
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