aka…Pancake Tuesday. Since approximately 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.
Pancakes are one of the earliest forms of bread and are served geographically in many ways. You can be all traditional with baking powder or try prospecting with sourdough pancakes like the early pioneers. Flip them 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 enjoy it as a Native American specialty.
Go Pollack by designing your pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, and chopped nuts.
Berry Crepes
Makes four servings
chefgeorgehirsch.com | George 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 of vanilla extract
2 egg whites
1 Tablespoon granulated cane sugar
Confectioners’ sugar
1/2 cup freshly 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.
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 into 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 for 1 minute, turn and cook another minute on the other side. Remove and set aside.
Continue making crepes with the remaining batter.
Spread two teaspoons of raspberry jam in the middle of each crepe, and 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 fresh mint leaves.
