Shrove Tuesday

Join me CreateTV George Hirsch Lifestyle Sat March 9th 7AM/7PM + Sun 10th 12PMest

aka..Pancake Tuesday. Since aprox. the 12th century this celebration marks the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes or the thin pancake, the crepe.

georgehirsch-crepes.jpg

Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.

Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.  

crepes+s+ghl+.png

Berry Crepes

Makes four servings

chefgeorgehirsch.comGeorge Hirsch Lifestyle

2 cups mixed berries (blueberries, raspberries, strawberries)

¼ cup raspberry jam

1 cup all-purpose flour

Pinch salt

1 cup milk

2 eggs, lightly beaten

1/2 cup heavy cream

2 Tablespoons butter, melted

2-3 drops vanilla extract

2 egg whites

1 Tablespoon granulated cane sugar

Confectioners’ sugar

1/2 cup Fresh whipped cream

8 Fresh mint leaves

Place the flour and salt in a medium bowl and slowly add the milk and egg yolks, using a whisk to avoid lumps.  Stir in the cream, melted butter, and vanilla.  

Refrigerate for 30 minutes.

Right before making the crepes, beat the egg whites until they form soft peaks.  Gradually add the sugar and continue beating until stiff peaks form.  Gently fold the beaten egg whites in to the flour mixture.

Preheat a 6-inch nonstick skillet & spray with vegetable spray.  When the pan is very hot, pour in 2 Tablespoons of the batter and swirl it around.  Cook 1 minute, turn and cook another minute on the other side.  Remove and set aside.  

Continue making crepes with remaining batter.

Spread two teaspoon of raspberry jam in the middle of each crepe, add a few mixed berries.

Roll up and sprinkle with confectioners’ sugar.  

Serve two crepes per serving with a dollop of fresh whipped cream and top off the crepes with the fresh mint leaves.

13 EPISODES on 4 HD-DVD Disk Set
Quantity:
Add to Cart

Time for Shrove Tuesday

aka Pancake Tuesday since aprox. the 12th century. This celebration was marking the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes 
George's Griddle Cakes
Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.
Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.  
George’s Pancake Recipe
Makes eight pancakes | recipe by George Hirsch
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon pure cane sugar
1 1/4 cups milk
1 teaspoon vanilla
1 egg, beaten
3 Tablespoons butter, melted
In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, thats OK. Do not over mix, or pancakes will become tough.
Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.
Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit or creations add at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.
Finish off your stack with honey, molasses, can syrup, preserves, Nutella, or maple syrup.