|
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)
|
- In a large bowl sift the flour, salt and baking powder and add the sugar.
- In another bowl or measuring jug whisk the eggs and milk together.
- 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.
- Cover and refrigerate the batter for 1 to 2 hours.
- 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.
- Pour small ladles of crêpe batter into the pan and quickly swirl it around again to coat the bottom.
- Continue to cook over a medium heat until the crêpe appears to be golden at the edge.
- Loosen the edges of the crêpe with a palate knife or spatula, being sure it hasn’t stuck to the pan
anywhere.
- 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.
- Slide the crêpe out onto a plate, covering it with a clean tea towel to keep warm and repeat with the
remaining batter.
- Fold the crêpes into quarters ready for adding to the sauce.
- Makes 8 to 12 large crêpes.
-
- To make the sauce:
- Over a medium-low heat warm the pineapple juice in a large frying pan.
- Carefully add the ribbons of pineapple and zest and simmer for 1 minute.
- Add the crêpes and spoon over the sauce.
- Pour in the Midori and sprinkle with plenty of fresh mint and a little castor if desired.
- Serve the crêpes immediately.
|
|
|
|
