Pancake Day Recipes from across the Forest of Dean and Wye Valley.

Pancake Day Recipes from across the Forest of Dean and Wye Valley. 
 

We asked our restaurants, cafes, coffee shops, deli's and caterers for their tips on pancake day recipes and fillings and here are their ideas for you to try this Shrove Tuesday. 

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KIMCHI-JEON by Harts Barn Cookery School

We love this Korean inspired pancake recipe from Yvette at Harts Barn Cookery School. It may seem complicated at first but we promise when you take it step by step its easy as pie (well pancakes). 

Ingredients:

• 160g plain flour
• 160g water
• ¼ tsp salt
• 1 med egg
• 200g kimchi
• ½ tbs kimchi liquid
• 50g ice cubes
• 1 each green/red chilli - optional
• Vegetable oil
• Dipping sauce

Method:

Sieve flour & salt together. Add water and whisk in well. Add egg, kimchi, kimchi liquid & chillies, if using. Add ice cubes to keep the batter cold. Cook pancakes with enough oil to just cover the pan. Cook on high heat for 20 seconds then turn heat down to medium to finish the cooking. Flip pancake when around 2 thirds cooked. Once flipped press pancake gently into the pan, this will give you some crispy bits! Slice into bite size pieces and serve with the dipping sauce.

Dipping sauce

• 2 tbs sugar
• 4 tbs soy
• 4 tbs water
• 4 tbs rice vinegar
• 10g thinly sliced onion
• 1 tsp gochugaru
• ½ tsp crushed garlic
• ½ tsp roasted sesame seeds
• ½ tsp sesame oil
• ½ tsp finely chopped spring onion
• 1 green/red chilli, finely chopped – optional

Super simple - mix everything together and leave in the fridge overnight. Can be reduced on a gentle heat to make a thicker sauce if desired.

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Crespollini St. Jacques from the Head Chef at the Wild Hare, Tintern. 

An old favourite at The Halcyon Hotel in Holland Park was Crespollini St. Jacques Savoury pancakes with a lush, unctuous cheesy, soul soothing filling.

Pancake mix 

• 100 flour 
• 2 eggs 
• 150ml chicken stock 
• 150ml milk 

Filling 

• 250g scallops. - with or without the coral 
• 100ml white wine 
• 50g chopped shallot
• 50g chestnut mushroom sliced 
• 50g Butter 
• 50g flour
• 1/2 teaspoon Maldon salt  
• Tablespoon Chopped parsley
• 100g grated Gruyère cheese

Savoury Pancakes 

Keeping the flour aside. Add and mix all of the pancake Ingredients until combined and then sift  the flour into the bowl and until smooth. Let rest for 10 minutes and start to cook the pancakes. Once pancakes are cooked, leave to the side to cool

For the sauce 

Combine the white wine, shallots mushrooms and scallops in a saucepan and for 5 minutes on medium heat.While the scallop mixture simmers, melt the butter on medium heat in a large pan and stir in the flour and salt. Whisk continually until the flour becomes a light brown color. Pour in the cream and cook, whisk constantly until thick, which takes about two minutes. Then Add the parsley and then the scallop mixture.Line a sheet pan with parchment and spray with cooking spray. Fill each crêpe with 3 to 4 tablespoons of the scallop mixture. Fold the crêpe and lay it seam side down on the parchment, then sprinkle with the cheese.Place in a preheated 180c oven until the cheese melts, about 10 or 12 minutes. Serve with a crisp Chenin Blanc, job done! 

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Forest Deli's Cheesy Roasted Vegetable Pancake

Makes 6 - 8

For the Filling:

• 1 x Red Onion Thinly Sliced
• 1 x Red Pepper Diced
• 1 x Yellow Pepper Diced
• 2 x Medium Courgettes Diced
• 3 x Cloves Garlic peeled but left whole
• 1 x Tin Chopped Tomatoes
• 1 x Tablespoon Good Quality Olive Oil
• 1 tsp Dried Oregano
• Sea Salt & Freshly Ground Black Pepper
• 50g Crumbled Cheese eg Feta or Goats Cheese

Cheese Sauce:

• 20g Butter
• 20g Plain Flour
• 300ml Milk
• 150g Grated Cheese (We use Smarts Double Gloucester)

Crunchy Topping:

• 50g Panko Breadcrumbs
• 1 tablespoon Olive Oil
• 1 teaspoon dried chives
• Sea Salt & Freshly Ground Black Pepper
• 50g Smarts Double Gloucester finely grated

Place all the vegetables on a baking tray lined with greaseproof paper, drizzle with olive oil and the oregano, mix thoroughly and put into a hot oven (around 180C Fan) for 20 - 30 minutes until the vegetables are caramelized but not burnt. Once out of the oven place in a bowl, add the tin of tomatoes, and mix thoroughly.

Make up your cheese sauce by melting butter in a small nonstick saucepan, add the flour and cook for one minute staring all the time, slowly add the milk bit by bit until you have a nice smooth sauce. Cook over a medium to high heat for 3 to 5 minutes until the sauce thickens (keep stirring) and then add the cheese and stir until thoroughly combined and the cheese has melted. Leave to one side.

In a blender place all the crunchy topping ingredients and pulse until combined (you could also do this in a bag or small pot with a lid and shake vigorously)

Make up the pancake batter mix, and cook your pancakes.

Lightly butter an ovenproof dish. In the centre of a pancake place a line of roasted vegetable sauce, sprinkle over with grated cheese and roll fully with the ends tucked in so that the filling is fully encased.

Place into your ovenproof dish. 

Cover the pancake with the cheese sauce and sprinkle over the crunchy topping. Cook at 180C for 8 - 10 minutes until the top is golden.

Serve with a green salad and some fresh bread.

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Fabulous Fillings from Pedalabikeaway Cafe 

Pedalabikeaway Cafe will be serving pancakes topped with homemade raspberry compote, yogurt, honey and poached pears. Here's their recipe for poaching pears.

Ingredients: 

• 1 Litre of water
• 300g Sugar 
• 1 Cinnamon Stick 
• 1 Vanilla Pod 
• 1 Lemon (Juice only)
• 8 Ripe Pears. 

Method:

Place all the ingredients except the pears in a stainless steel saucepan, do not turn on the heat. Peel the pears, add them to the pan once they are peeled, then place them onto the stove and bring to the boil, then reduce to a simmer and cook the pears carefully. Once cooked, remove the pan from the heat and allow the pears to cool in the sugar syrup. To check if they are cooked, take a paring knife and push it into the middle of the fruit. If the pears feel soft, they are cooked. They can be served hot or cold. 

Let us know which recipes you try and tag us into any pics you take for social media @visitdeanwye #deanwyepancake.