One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re looking at getting in some early preparation for Pancake Tuesday.
With just over two weeks until one of our favourite excuses to wrestle with the frying pan, it’s never too early to get some practice on the perfect tossing method. (We’re of course happy to sample all efforts too!)
This week, Lilly Higgins has teamed up with Dairygold to create a unique range of pancake recipes and toppings to tickle any tastebuds this February. Lilly wants the whole family to get behind some pancake fun, with a selection of quirky recipes to try at home.
Team them up with a scoop of ice-cream for a tasty after dinner dessert!
Crêpes with Berries
Ingredients:
- 300g plain flour
- 1 tsp sugar
- 2 eggs, lightly beaten
- 480ml milk
- 1 tbsp Dairygold, melted
- sunflower oil
- 350g mixed berries
- icing sugar, to dust
Method
- Sift the flour and sugar into a bowl, then make a well in the centre.
- Whisk the eggs and milk together with 2 1/2 tablespoons water. Slowly pour into the well in the dry ingredients, whisking all the time to ensure a smooth batter. Stir in the melted Dairygold. Cover and place in the fridge to rest for 20–30 minutes.
- Heat a crêpe pan or non-stick frying pan over a medium heat and coat lightly with sunflower oil. Pour in enough batter to form a thin coat on the base of the pan. Cook for 1 minute, or until the crêpe comes away from the side of the pan. Flip over and cook until golden on the other side.
- Repeat the process with the remaining batter. Stack the crêpes on a plate with a little greaseproof paper or icing sugar between each one. Cover with tin foil.
- To serve, gently roll the crêpe into an upturned cone shape, fill with berries and place on a plate. Dust lightly with icing sugar and serve immediately.
