Thursday, 10 March 2011

Who needs a pancake when you can have a jelly roll crepe?

Like millions of other people I ate pancakes with my children on Tuesday night. As well as the usual lemon and sugar ensemble we tried something new...

A jelly roll crepe. For jelly read jam. Its nothing more than a baked crepe smeared with jam and sugar.

Thanks to Mr Richard Olney for providing us with what may well turn out to be a new family tradition.

We made our crepes in an ancient iron skillet from Pennsylvania that I picked up in an antique cookware shop in San Francisco. "Cookin" is an Aladdin's cave of treasures. It has every kind of tin, saucepan, cake tray, earthenware casserole, jelly mould, plate and glass. It is the kind of shop you dream about finding and we stumbled across it by accident whilst looking for a post office. I made myself buy only one thing or I would have had to hire a shipping container to get all I really wanted home. The crepes made in this pan come out a little smaller than average but are all the better for gobbling up fast before they get cold. Its also the perfect tortilla pan too and deep enough for a little bit of deep frying every now and then.

Contrary to every other pancake recipe I read last week Richard Olney takes a mere 50g of flour and is all the better for it. His delightfully eggy crepe is crisp at the edges and tastes of butter and eggs not flour, once you've made one you'll never make them any other way.

Under Richard Olney's instruction (the recipe is the French Menu Cookbook) we spread our crepes with jam. We used strawberry as a concession to childish tastes rather than the sour plum, Olney suggests and I would have liked. Then we rolled them up and put them in a buttered oven proof dish, they were sprinkled with sugar and dotted with butter and baked until the sugar melted and formed a glaze.
You can probably imagine how good they tasted. We ate the rest of the pancakes straight out of the pan rolled up round a blood orange and roasted rhubarb compote. So good and definitely to be eaten every week not once a year.

1 comment:

  1. Jo Jo I love Fresh Picked - my bedside and kitchen companion since it was published. With delight I saw East End Paradise was about to be published and pre-ordered it, relishing the thought of a sequel with more of the same wonderful mix of recipes, gardening tips and literary quotations. The book arrived yesterday and I now have two books with different titles and covers but identical contents. Yes I know the sub title was the same - and I assumed a sequel since nowhere have i found any reference to it being the same book. I do feel a bit deflated - is it me or does anyone else feel similarly rather misled?
    Chris Wilson