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spring 2010

Midori is a Green Melon flavoured Liqueur which mixes well with tropical flavours such as the fresh pineapple I have used here. The sweet juice makes a lighter yet still deliciously syrupy drenched plate of Crêpes.

  • Crêpes Midori
  • For the crêpes:
  • 1 cup of plain white flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking power
  • ¼ cup of castor sugar
  • 3 eggs
  • 1¾ cups of milk
  • 1 tablespoon of melted butter
  • extra butter for greasing the pan
  • For the sauce:
  • 1 cup of pineapple juice
  • 1 small pineapple, peeled and thinly sliced into ribbons
  • 2 to 3 tablespoons of Midori
  • 1 teaspoon of freshly grated lemon zest
  • fresh mint, finely sliced (chiffonade)
  • castor sugar to sprinkle (optional)

  1. In a large bowl sift the flour, salt and baking powder and add the sugar.
  2. In another bowl or measuring jug whisk the eggs and milk together.
  3. Slowly pour the egg mixture into the flour mixture together with the 1 tablespoon of melted butter, stirring constantly to form a smooth runny batter.
  4. Cover and refrigerate the batter for 1 to 2 hours.
  5. Heat a small fry pan or crêpe pan over a medium to high heat and drop a small piece of butter in, swirling the pan to grease it lightly.
  6. Pour small ladles of crêpe batter into the pan and quickly swirl it around again to coat the bottom.
  7. Continue to cook over a medium heat until the crêpe appears to be golden at the edge.
  8. Loosen the edges of the crêpe with a palate knife or spatula, being sure it hasn’t stuck to the pan anywhere.
  9. Now if you are the confident cook flip the crêpe, if not.. then by all means slide a palate knife under the crêpe and turn it over to continue cooking the second side for half a minute or so.
  10. Slide the crêpe out onto a plate, covering it with a clean tea towel to keep warm and repeat with the remaining batter.
  11. Fold the crêpes into quarters ready for adding to the sauce.
  12. Makes 8 to 12 large crêpes.
  14. To make the sauce:
  15. Over a medium-low heat warm the pineapple juice in a large frying pan.
  16. Carefully add the ribbons of pineapple and zest and simmer for 1 minute.
  17. Add the crêpes and spoon over the sauce.
  18. Pour in the Midori and sprinkle with plenty of fresh mint and a little castor if desired.
  19. Serve the crêpes immediately.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
Creative Recipes · Dessert Recipes · Eggs Recipes · Fruit Recipes · Magazine Recipes · Spring Recipes
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