Odlums Rye & Chia Crêpes recipe

Rye-Chia-Crepes

What you need:

  • 225g/8oz Odlums Rye Flour
  • Pinch of Salt
  • 3 Large Eggs
  • 675ml/1¼pt Water
  • Oil, for cooking
  • 1-2 tablespoons Chia Seeds

To Serve

  • Avocado, sliced
  • Poached Eggs
  • Cherry Tomatoes, halved

How to:

  1. To make the batter, combine the flour and salt in a blender or food processor. Add the eggs and pulse together until the texture becomes raggedy.
  2. Gradually add the water, pulsing after each addition. The batter may seem a bit thin, but will thicken as it rests.
  3. Allow the batter to rest for at least 30 minutes, then stir. It should have the consistency of heavy cream. If you need to thin it out, stir in extra water a few tablespoons at a time.
  4. To cook the crêpes, heat a pan over a medium heat. Add oil to grease and pour just enough batter into the pan to provide a thin coating. Sprinkle with a few of the chia seeds and swirl the pan so the bottom of the pan is coated.
  5. Cook for 1-2 minutes until the underside of the crêpe is golden-brown, then flip with a spatula and brown the second side.
  6. Transfer to a plate to keep warm while you make the rest of the crêpes.
  7. Serve with sliced avocado, poached eggs and cherry tomatoes.

Rye & Chia Crêpes

A Pancake Extravaganza by Rachel Allen

rachel pancakes

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

 http://www.rachelallen.com/blog/pancake-extravaganza