Anna Pocock's Pancake Recipe

Tuesday 16th February is Shrove Tuesday, the last day before Lent and more commonly known as Pancake Day. I’m a huge fan of pancakes doused liberally with lemon juice and sugar. But if you fancy something a little more elaborate, do try this delectable variation. Don’t foget to let the batter sit before frying the pancakes.

Blueberry Crepes with Star Anise Syrup

INGREDIENTS

Pancakes/Crepes:
115 g plain flour
a pinch of salt
1 egg
300 ml milk
20 g melted butter
1 tablespoon caster sugar

Syrup & Filling:
2 oranges
110 g caster sugar
4-8 whole star anise (or 4 short sticks of cinnamon if you prefer)
250 ml double cream
300 g fresh blueberries (sliced banana is also nice…)

DIRECTIONS

1. For crepes, sift flour and salt into a large batter bowl (I like, this one). Make a well in the centre.
2. Beat together milk and eggs in a smaller bowl and beat well.
3. Gradually whisk the milk mixture into the flour to form a smooth batter.
4. Add the melted butter and tablespoon of sugar.
5. Cover and refrigerate for at least 30 minutes. Briefly whisk before using.
6. Heat a Saute Pan over medium heat until hot. Lightly grease pan with additional melted butter.
7. Pour in enough batter (3-4 tablespoons), tilting and swirling the pan, to thinly cover the bottom surface of the pan. Cook for about 1 minute or until golden brown. Loosen edges and flip over, cooking other side for another minute. Repeat with remaining batter to make 8 crepes in total.
8. For syrup, zest 1 orange to measure 2 teaspoons of zest; set aside.
9. Juice both oranges to measure 125 ml juice.
10. Place juice, 85 g sugar and the star anise in a small saucepan and bring to the boil. Stir until sugar has all dissolved then reduce heat and allow to simmer for 2-3 minutes. Remove from heat and let cool for 5 minutes. Remove star anise (can use for decoration). Stir in zest.
11. For filling, combine cream, vanilla extract and remaining 25 g sugar in bowl. Whisk until soft peaks form. Fill each crepe with one-eighth of the filling and blueberries. Fold crepes into quarters and drizzle with syrup.

Serves 4

To find out how Anna could demonstrate a delicious seasonal recipe like this for you and your friends, using top quality Pampered Chef cookware, visit her website: www.pamperedchef.biz/annapocock