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.

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