45ml butter, cubed 3 eggs 180ml flour 180ml milk, warmed in the microwave for 30 seconds 15ml sugar 10ml vanilla a pinch of salt 125ml lemon curd 125g cream cheese, room temperature 2 blood oranges, peeled and cut into segments icing sugar for dusting
Preheat your oven to 180℃. Add the cubed butter to a 23cm ovenproof frying pan and place it in the oven to heat up. Add the eggs, flour, milk, sugar, vanilla and salt to a blender and blitz until smooth. Remove the hot pan from the oven and swirl the butter around so that it covers the bottom and sides of the pan. Pour the batter into the pan and bake in the oven for 25 minutes. Remove the pan and stand on a cooling rack. Add the lemon curd and cream cheese to a small bowl and mix. Spoon the mixture onto the warm pancake and spread it out. Scatter the orange segments over the curd and sift with icing sugar to serve.
This entire dish can be put together with store-bought/ready made components. For those of you that like to slave away in the kitchen, here are the recipes.
Pancakes/Crêpes: 250ml flour 1,2ml baking powder 2,5ml salt 250ml milk 125ml water 62ml vegetable oil 2 eggs
Add the flour, baking powder and salt to a bowl of a stand mixer fitter with the whisk attachment. Add the milk, water, oil and eggs to a jug and whisk together by hand until the eggs are fully incorporated. Turn the mixer on low speed and slowly drizzle in the milk mixture. Set the mixer on its highest speed and whisk for 2 minutes. Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour through. Cover with a tea towel and set aside to rest for an hour. Place a crêpe pan on medium-high heat, wait for it to warm up and pour a few drops of oil into the pan. Spoon a soup ladle full of batter into the pan and swirl around to cover the surface. Cook for a minute or two, flip the crêpe over and cook for another minute or so. Keep going until you have no batter left. Cover the crêpes and allow to cool completely.
Lemon curd: grated zest of one lemon 220g caster sugar 110g butter, cubed 125ml lemon juice, strained (about three lemons) 3 eggs, lightly beaten
Add the zest, sugar and butter to a small saucepan and set over the lowest heat. Stir the mixture until the butter has melted and the sugar has dissolved. Add the lemon juice to the saucepan and stir through. Now add the egg and keep stirring until the mixture is thick enough to coat the back of a spoon. Take the curd from the heat and pour into a glass jar. Allow to cool completely.
Putting the dish together: Preheat your oven to 200℃ and butter a ceramic tart dish. Spoon 2-3 teaspoons of lemon curd on a crêpe and spread it with the back of a spoon. Roll the crêpe up and place it in the ceramic dish. Keep going until all the crêpes are filled. Pour the cream over the pancakes and sift the icing sugar over. Bake in the oven for 20 minutes. Serve warm.
250ml flour 1,2ml baking powder 2,5ml salt 250ml coconut milk 125ml water 62ml sunflower oil 2 eggs
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Add the coconut milk, water, oil and eggs to a large jug and whisk together until the eggs are incorporated. Turn the mixer on a low speed and slowly drizzle in the liquids. Keep going until all has been added. Set the mixer on its highest speed and whisk for 2 minutes. Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour the batter through. Cover the batter with a tea towel and set aside for one hour. Place a crêpe pan on medium-high heat, wait for it to heat up and then add a few drops of oil. Spoon some batter into the pan and swirl around to evenly distribute and cover the pan surface. Cook for about 2 minutes, flip over and cook another minute or so. Serve the crêpes warm with honey and a squeeze of lemon.
My Whisk and I 