CORNMEAL PANCAKES; CORNMEAL CREPES; VEGETABLE PANCAKES, 0ATMEAL PANCAKES & 2 BASIC CREPE BATTERS Easy Recipes for fine dining

Cornmeal mixed with boiling water

Cornmeal batter (resting)

BASIC CREPE BATTER WITH HERBS

EACH RECIPE MAKES APPROX 12 X 9-10 INCH PANCAKES/CREPES  OR 20-24X6 INCH


CORNMEAL PANCAKES   SWEET

1 1/2 CUPS CORNMEAL ( FINE GROUND POLENTA IS FINE TOO)
1 1/2 cups boiling water
2 cups milk
1 tbsp sugar or 2 tbsp maple syrup
3 tbsp vegetable oil
2 large eggs separated
1 cup whole wheat flour
1 tsp sea salt
1 1/4 tsp baking powder


 Method:
Put the cornmeal in a bowl and add the boiling water, stir well and set aside for 15-20 mins.
In a medium bowl beat together the syrup, egg yolks, milk and oil.
Add the  flour and the cornmeal mix and beat very well
Allow to rest for at least 1 hour or overnight.
Then whisk the egg whites until dry and stiff and fold in with the baking powder.
Pour 2 tbsp batter into a very hot and oiled skillet or griddle and cook until bubbles appear and break on surface, then turn and cook other side for 2-3 mins.
Remove from pan and place between clean cotton towels (this allows steam to escape and keeps them tender and moist).
Serve warm with butter and syrups, preserves or fruit compotes.
These can be frozen wrapped in sheets of wax paper and foil.


VEGETABLE PANCAKES

3 eggs separated
1 1/2 cups milk
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp sea salt
1/4 cup vegetable oil
2 cloves garlic smashed and minced
1 onion minced
2 bell peppers finely chopped
1-2 chopped tomatoes
2 tsp dried herbs of choice or 1/4 cup minced fresh herbs of choice
1/4 tsp black pepper
2 tbsp minced parsley or cilantro (optional) 

Method
Whisk the eggs and milk very well.
Then add the flour and seasonings and  beat well and leave to rest for 1 hour min.
Meanwhile heat the oil in a skillet and saute the vegetables & dried/fresh herbs (not the parsley), until the onions are opaque, remove from the pan and allow to cool.
When cool enough add to the rested batter along with the baking powder and mix well.
Beat the egg whites until stiff and dry and fold into the batter, adding the parsley.
Proceed as for previous recipe.


OATMEAL PANCAKES
These are very "Rustic" and delicious with breakfast or supper dishes

2 cups milk
2 1/2 tbsp vinegar
1/2 cup single/pouring cream 
1 1/4 tbsp runny honey
2 eggs
2 1/2 cups quick cooking oatmeal ( not instant)
1 cup whole wheat flour
1 1/4 tsp baking soda
1/2 tsp sea salt
pinch cinnamon


Method:
Mix the milk and vinegar well and set aside to sour (approx 20 mins)
Blend the soured milk, cream and honey.
beat in the eggs and then stir int he oatmeal.
Add the flour and cinnamon and set aside for 1 hour minimum.
Add the baking soda and mix very well, allow to rest for a further  20 mins ( this is to activate the baking soda).
Proceed as for first recipe.


CORNMEAL PANCAKES  SAVORY

1/2 CUP CORNMEAL (OR FINE GROUND POLENTA)
1/2 cup boiling water
3 eggs
1 cup milk
1/2 cup all purpose flour
1/2 tsp salt
3 tbsp vegetable oil
1/2 cup raw wheatgerm (optional)

Method
Mix the cornmeal and boiling water together and set aside for 20 mins
Whisk the eggs  & milk together well, then add the cornmeal mix and continue whisking in.
Whisk in the oil, flour, wheatgerm and salt.
Allow to stand for 1 hour min.
Add  4 tbsp batter to 9 inch  well oiled and hot skillet and rotate round to fill the bottom of the pan.
Cook until the top is dry then gently (these are very tender)  turn over using a spatula, and cook the other side for 15 seconds.
Proceed as for first recipe

For smaller pancakes use just 2 tbsp batter and proceed as for first recipe.


FRENCH CREPE BATTER
3 eggs
1 cup milk
1/3 cup water
1 1/2 cup all purpose flour
1/2 tsp salt
2 1/2 tbsp melted butter

This can be made better in a blender, (if by hand use a whisk)
First mix the eggs and milk, then add the flour and salt.
Finally gradually mix in the melted butter while continuing to blend.
Set aside for 1 hour min. and proceed for for cornmeal batter savory. Chose the size of crepes.


BASIC CREPE BATTER

2 eggs
1 1/4 cups milk
1 cup all purpose flour
1/4 tsp salt
2 tbsp oil or melted butter

Make in a blender or by hand with a whisk..proceed as for French Crepe Batter recipe



This upcoming Tuesday marks the Beginning of Lent in the Christian calender and the food for this, varies greatly from countries, in Poland it is jelly donuts, in New Orleans, USA it is King Cake, a sweet bread with a plastic baby Jesus..the one who find the toy will be lucky for the rest of the year, in in Britain it is marked with Pancakes, using rich sweet milk, and eggs.
This is called Shrove Tuesday.
I hope these recipes tempt you to try them and also enjoy more pancakes..they can be filled with fruit or cooked meat and fish, baked in sauces like pasta..or just served hot straight to the plate. In Chorley, Lancashire, Mum used to served them my favorite way,  with fresh lemon juice & sugar. 

For any variation:
add whatever spice-herb you prefer

For whole wheat pancakes and crepes use whole wheat flour adding more milk or water as needed.
 
The batter should be like single/pouring cream to make a thin pancake, so if the batter is too thick after resting add a little more milk or water just to thin it.

Resting  is important as it allows the flour to bloom, other wise the pancake might taste "raw".

All these pancakes and crepes can be stored in the freezer, just wrap between layers of waxed paper, then foil or freezer bags.
This makes them great for a quick supper or breakfast meal, and can be thawed out in a matter of minutes and warmed in an oven of in a dry skillet.