Dessert Recipes > Almond Pancakes with Fruit Coulis
Starter - Leeks Nicoise
Main Course - Mutton Haricot
Dessert - Almond Pancakes with Fruit Coulis
1 cup all purpose flour
1 egg
1 egg yolk
1 1/4 cups milk
2 tablespoons butter melted
4 tablespoons ground almonds lightly toasted
1/4 teaspoon almond extract
oil for brushing
1 1/2 cups frozen mixed summer fruits, such as redcurrants, blackcurrants and
raspberries
2 tablespoons icing/confectioners' sugar
14oz can of guavas in syrup, or other fruit of choice
(see measure conversions for more information)
- Sift the flour into a bowl and make a well in the centre.
- Add the egg, egg yolk, milk, melted butter, ground almonds and almond extract.
- Whisk well to combine.
- Leave to rest in the fridge for half an hour.
- Brush a frying skillet or pancake pan with oil and place over a medium heat.
- Tilt the skillet in one direction and pour in 1/4 cup of the batter.
- Tilt in the opposite direction immediately, so that the batter covers the whole base.
- After 1 - 2 minutes or when the top of the pancake starts to dry out, toss it and cook on the other side for about a minute.
- Repeat with the remaining batter.
- Transfer the pancakes to a cookie sheet lined with baking parchment, cover and keep warm in a preheated oven 150oC/300oF/ gas mark 3.
- Blend the fruit in a blender or food processor, or mash it well by hand with 2 tablespoons of water.
- Press through a strainer and stir in the confectioners' sugar.
- Warm the fruit coulis through over a medium heat, in a small saucepan.
- Warm the other fruit through also in their own juice as well.
- Fold each pancake twice and place 1 to 2 on each serving dish.
- Lift the top layer of the pancake and spoon the warmed guavas or fruit of choice, refold and decorate with the toasted almonds.
- Pour a little fruit coulis over the top.
- Why not serve with some delicious clotted cream, yummy!
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Comment Script
This recipe is part of the February 2006 Recipes Menu
Starter - Leeks Nicoise
Main Course - Mutton Haricot
Dessert - Almond Pancakes with Fruit Coulis
How to make almond pancakes with fruit coulis:
An ideal recipe to try on Shrove Tuesday (Pancake Day) and it make a great ending to this month's menu.
Ingredients
1/4 cup slivered almonds1 cup all purpose flour
1 egg
1 egg yolk
1 1/4 cups milk
2 tablespoons butter melted
4 tablespoons ground almonds lightly toasted
1/4 teaspoon almond extract
oil for brushing
1 1/2 cups frozen mixed summer fruits, such as redcurrants, blackcurrants and
raspberries
2 tablespoons icing/confectioners' sugar
14oz can of guavas in syrup, or other fruit of choice
(see measure conversions for more information)
Method
- Spread the slivered almonds on a baking sheet and toast them in a preheated oven 180oC350oF/gas mark4 for 3 minutes.- Sift the flour into a bowl and make a well in the centre.
- Add the egg, egg yolk, milk, melted butter, ground almonds and almond extract.
- Whisk well to combine.
- Leave to rest in the fridge for half an hour.
- Brush a frying skillet or pancake pan with oil and place over a medium heat.
- Tilt the skillet in one direction and pour in 1/4 cup of the batter.
- Tilt in the opposite direction immediately, so that the batter covers the whole base.
- After 1 - 2 minutes or when the top of the pancake starts to dry out, toss it and cook on the other side for about a minute.
- Repeat with the remaining batter.
- Transfer the pancakes to a cookie sheet lined with baking parchment, cover and keep warm in a preheated oven 150oC/300oF/ gas mark 3.
- Blend the fruit in a blender or food processor, or mash it well by hand with 2 tablespoons of water.
- Press through a strainer and stir in the confectioners' sugar.
- Warm the fruit coulis through over a medium heat, in a small saucepan.
- Warm the other fruit through also in their own juice as well.
- Fold each pancake twice and place 1 to 2 on each serving dish.
- Lift the top layer of the pancake and spoon the warmed guavas or fruit of choice, refold and decorate with the toasted almonds.
- Pour a little fruit coulis over the top.
- Why not serve with some delicious clotted cream, yummy!
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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really enjoyed making these (albeit slightly late for Shrove Tuesday!)
#0 - sam - 03/13/2008 - 09:27
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